Place all of the ingredients EXCEPT THE RESERVED CHICKPEA LIQUID in a high speed blender and process on high speed until thoroughly blended, about 20-30 seconds.
Add a little of the reserved chickpea liquid ('aquafaba') to thin the sauce if needed. Taste and adjust seasonings.
Gently cook the sauce for a few minutes (on low in the microwave or in a pot on the stove) to combine the flavors, cook the garlic, and cook off the alcohol if using wine.
Notes
Buy good chickpeas. The flavor and texture of chickpeas can vary quite a bit, so if using canned, buy a high quality chickpea for the best result. They should be large and plump, with a pleasing flavor when eaten straight from the can.Use a high-powered blender. It's probably possible to make this sauce with a 'regular' blender, but a high speed blender like a Vitamix will produce a smooth and creamy texture. Cook a couple of minutes for a mellower flavor. We use fresh garlic in this recipe, which can have a bit of a bite if not fully cooked. Reserve pasta water. If you forget to save the aquafaba (chickpea liquid) or make your chickpeas from dried, reserved pasta water is great for thinning out your sauce.