Soak the chickpeas overnight in cold water until they double in size.
Drain the chickpeas and place them in a saucepan with the baking soda. Cook over high heat for about three minutes, stirring constantly. Add water and bring to a boil.
Reduce heat to a simmer and cook for twenty to forty minutes, skimming off any foam or skins from the top, or until chickpeas are very tender but not mushy.
Drain and place chickpeas in a food processor. Process for a minute or two until a paste forms.
Then, with the processor running, add the tahini, lemon juice, garlic, and one teaspoon of salt.
Slowly add in the ice water and process for a full five minutes until the hummus is smooth and creamy.
Taste and add another half teaspoon of salt if desired.
Scrape into a bowl, cover, and let rest for thirty minutes. To serve, drizzle with olive oil if desired. I sprinkled with pepitas for some color and crunch.
