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In a small saucepan, bring the water to a boil over medium-high
heat.
Whisk in the chickpea flour and salt. Cook for 1 minute, whisking
constantly. Reduce the heat to medium-low; cook, whisking, for
4 to 5 minutes longer, until thickened. Transfer mixture to a
small, heatproof bowl; cover and refrigerate until cold.
Transfer the cold chickpea mixture to a food processor or
blender. Add the oil and lemon juice; process until blended and
very creamy. Transfer to a sealable jar or other covered
container.
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