Put drained and rinsed chickpeas and baking soda in a medium saucepan and cover with at least 1” of water. Heat on medium high and bring to a boil. Reduce heat and simmer for 20 minutes until the chickpeas are very soft. Rinse and drain in a fine-mesh strainer and let cool.

While chickpeas are simmering, combine lemon juice, garlic, and salt in a food processor. Process the mixture until the garlic is finely chopped and then allow the mixture to rest. The lemon juice and salt will mellow the garlic so it is not overpowering.

After a few minutes, add the tahini to the food processor and process 1-2 minutes until the tahini is whipped and creamy. Add in 2 Tbsp. of ice water and blend again for another 2 minutes. The tahini mixture should become very pale, creamy, and smooth. If your tahini was very thick, you may need to add an additional Tbsp. or two of ice water to get the smooth consistency.

Add the cooled chickpeas and the ground cumin powder. Begin blending and pour in the olive oil. Blend for another 2 minutes until smooth and whipped. If it seems thick, add more ice water, a tablespoon at a time, until you achieve the desired consistency.

Taste and add additional seasonings as needed.

Pour the hummus onto a shallow bowl or platter. Use a large spoon and swirl the top. Drizzle with some extra virgin olive oil and add the garnishes you like the best. I love sprinkling ground sumac on top for an extra zing of lemon flavor!

Serve with fresh veggies, warm pita bread, or pita chips.