Based on THIS recipe, with the heat turned down.
1 cup (measured dry) chickpeas, soaked, cooked
1/4 cup nutritional yeast
2 cloves of garlic, minced
1 small jalapeno without seeds
1/2 Tbsp chili powder
1 tsp cumin
1/2 tsp salt
1 medium/large whole tomato chopped
Put everything in the food processor and mix until you get a nice, smooth consistency. Store leftovers in the fridge for up to a week.
Usually I don't need to add water because the tomato is so juicy. But if you aren't getting a nice spreadable consistency, just add a couple tablespoons of water.