Blend the chickpeas together with salt, oil, and thyme.
Add the polenta to boiling water, follow the directions on the polenta package for the proportions of water and polenta. Stir and cook for a few minute.
When the polenta is ready, pour into a shallow dish, then spread it evenly, and cover with the chickpea cream.
Add oil to taste and sprinkle with chopped pistachios.