Add all ingredients except milk and butter to a medium saucepan over medium high heat. Simmer for 75 minutes.

Strain chick peas and pour into a blender with butter. Begin blending adding the milk 1/4 cup at a time until smooth. It may not take all 1 1/2 cups.

Transfer to serving dish and top with drizzle of extra virgin olive oil and sprinkle of dried terragon.