1) If using canned chickpeas, rinse with water and transfer to a saucepan. Add ½ teaspoon baking soda and water to cover chickpeas. Bring to a boil and simmer at a soft boil for 30 - 40 min. Turn heat off and let cool for a few minutes.
2) If using dried chickpeas (really the easiest way for this recipe), add 1 pound dried chickpeas to a crockpot, cover with water at least two inches above the beans, add a strip of kombu seaweed (optional but helps cook faster, makes beans easier to digest, helps eliminate gas, gives smoother consistency, etc.), cook overnight (about 12 - 16 hours) on high.
3) Drain softened chickpeas. If using the crockpot method, drain off the seaweed into the sink first and then use a strainer to finish the job. Rinse chickpeas.
4) Put chickpeas in a food processor. Add the remaining ingredients and process until smooth. Enjoy with fruit or as a topping for pancakes, waffles, and crepes. Add a bit more maple syrup and possibly milk to make it the right consistency for frosting is desired. Refrigerate up to 5 days then freeze.