Soak: Transfer the chickpeas into a large bowl and add enough water to cover them at least by two inches (you'll need about 2-3 cups). Add the baking soda, stir well and let them soak at room temperature for at least 8 hours.
Rinse the chickpeas very well.
Remove the skins (skip this step if you want to make hummus with whole chickpeas or if you used skinned ones): Add one tablespoon baking soda, mix well and let them rest for 15 minutes. Then, working in batches, rub them between a kitchen towel with force until the skins are separated. Transfer them to a bowl and add plenty of water. Then take out all the skins that are floating. Rinse well.
Boil: Transfer the chickpeas to a pot, fill it with water, add a pinch of baking soda and cook for about 45 minutes or until very soft and tender. Remember you will need to skim the foam with a slotted spatula when the water starts to boil. After that, cover the pot and reduce heat to a low simmer. Simmer for 50-60 minutes or until very tender.
Make the hummus: Transfer the chickpeas, the garlic, the tahini, the salt, the lemon juice and the olive oil to a food processor and process for a few minutes until you get a smooth paste. Scrape with a spatula as needed.Taste and adjust the salt, the lemon juice, the tahini and the garlic (I usually add a couple more tablespoons of tahini).
Fix the texture: With the machine running, gradually add the cold water, processing until well incorporated and stopping to scrape down the sides of the bowl as needed.
Serve the hummus on a plate and drizzle generously with olive oil. Sprinkle with cumin, sumac or paprika.
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