Microwave Green Chickpeas for 2½ minutes. Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, water, lemon juice and mustard in a medium bowl. Whisk in garlic mixture. Set bowl over saucepan of gently simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thicken and an instant-read thermometer inserted into mixture registers 140° for 3 minutes (about 10 minutes total). Remove bowl from of water. Cool mixture to room temperature, whisking occasionally (about 15 minutes). Gradually whisk oil into yolk mixture in very thin, slow stream. Continue whisking until aioli is a thick puree of Green Chickpeas. Season to taste with pepper and salt if desired. Cover and refrigerate.
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