To smoke the chickpeas, place a handful of wood chips and a handful of dry rice in the bottom of a wok, place over a high heat until the chips begin to smoke.
Place the chickpeas on a plate onto of a rack inside the wok, and cover with a lid or tightly cover with aluminium foil.
Smoke for 20 minutes.
Remove and allow to cool before using.
Blend all the ingredients in a food processor, adjust seasoning and serve drizzled with olive oil and pumpkin seed dukka