Place mascarpone and goat cheese in a large mixing bowl and let sit at room temperature for 2 hours. Place the cooked chickpeas, 1/4 cup confit (reserving the leftover oil for other uses), basil, cumin, and lemon juice in a food processor and process until smooth. Scrape down sides of food processing bowl and puree fine. Repeat until smooth. Add water if too thick. Transfer the hummus mix into the softened goat and mascarpone cheese, blending well. Add salt and pepper and a splash of balsamic vinegar to season.