Optional toppings: olive oil, fresh parsley, toasted pine nuts, dash of cumin, sumac or paprika
Add the chickpeas to a pot of water with the baking soda. Simmer for 15 minutes, or until the skin has come off. Drain and run under cool water.
Combine the tahini, garlic, lemon juice, salt and cumin to a food processor or blender and blend until smooth. Then add in the cold water and blend until smooth.
Next add the cooled chickpeas and then drizzle in the olive oil while blending. Blend until smooth. Add an additional Tablespoon of cold water if needed to smooth. Salt and pepper to taste. Add a little more lemon juice if desired.
Top hummus with fresh parsley and a drizzle of olive oil if desired. Serve with your favorite vegetables or pita chips and enjoy!