Reserve two tablespoons of aquafaba (liquid from the can of beans) after opening. If you are cooking the beans from scratch then reserve some of the cooking liquid. Drain and rinse the beans and place in a food processor.
Add two tablespoons of tahini (or plain hummus if you don't have) and the liquid from the beans to the food processor and blend until smooth. You can add 1 tablespoon of water to this if necessary to help it puree. Once finished put into a mixing bowl.
In a small frying pan over low to medium heat add a small amount of oil or water if you prefer not to use oil and add your onion. Cook until soft and translucent.
To this add the curry powder and 2 tablespoons of water to turn into a paste. Cook this for one minute and then add the dried cranberries or raisins. Once combined remove from the heat and leave to cool.
Add this cooled curry paste mixture to the pureed beans along with the chutney and some salt and pepper to taste. Mix together well and place in the fridge for about 30 minutes before serving.