There's nothing to it. Apart from chickpeas, lots of chickpeas.
Drain the chickpeas, then cover with boiling water, season, and boil for 20 minutes
Reserve some of the cooking water, then drain the chickpeas, and allow to cool slightly
Blend the chickpeas with olive oil, juice of the lemon, garlic clove, some salt, ice cube and tahini. Blend for 1-2 minutes till smooth, adding enough chickpea water to reach your desired consistency (it will thicken slightly as it sits after blending)
Spread onto a plate, then top with the pesto, mixed with a little more oil, and the pine nuts