Place chickpeas in a large bowl and cover generously with cold water. Add one teaspoon baking soda. Soak overnight (8–12 hours). The chickpeas will double in size, so make sure they’re fully submerged and you use a large enough bowl.

Drain and rinse chickpeas with cold running water. Add them to a large pot (or pressure cooker) with plenty of cold water and ½ tsp baking soda.

Pressure cooker: Cook until the steamer releases or the chickpeas are tender, about 15–20 minutes.

Pot: Bring the pot to a boil, then simmer uncovered for 2–3 hours, until very soft but not mushy. You'll get foam at the top, make sure to fish that out with a spoon and discard it.

You want the chickpeas soft enough that when you bite into them there isn't much resistance and if you fish it out with a spoon and press another spoon on top of them, they will flatten easily. You don't want them overdone because it'll be harder to peel the chickpeas.

Once soft, drain the chickpeas reserving some of the chickpea water. Place the chickpeas into a bowl of ice water to shock them. This will allow the skins to flow up to the top. Begin to gently rub the chickpeas between your hands while they're in water and while cold water is running on top of them. Discard any of the skins. It's going to be impossible to get them all, but at least 80% will do the job. If you don't mind texture in your hummus, you can also just totally skip this step. You would just drain the chickpeas and set them aside.

(This step is key for that silky, restaurant-style hummus.)

Place the chickpeas in a clean new bowl, cover and refrigerate for at least two hours or until they're cold.

Once the chickpeas are cold, we're ready to make the hummus. Make sure the rest of your ingredients are also prepped as this process will go fast.

In a mortar and pestle begin to crush the garlic cloves with the salt. Do this until a garlic paste forms. In a food processor or blender, combine three tablespoons of tahini, three tablespoons lemon juice, and all of the garlic paste. Blend for 20-30 seconds until thick, pale, and creamy. We're looking for an emulsification of the this mixture. It'll already look a bit like the finished hummus.

Add half the chickpeas and blend or process until smooth.

Add in the remaining chickpeas.

Add in the 3-4 more tablespoons lemon juice or to taste and add in the rest of the salt and tahini. Add the ice cubes and about a teaspoon or so of ice water or enough to thin it down a bit. This chills and aerates the mixture for an extra creamy, whipped texture. Remember you can always add more, but you can't take anything out. So always start with this conservative amount, taste and tweak to your liking, keeping in mind texture and taste.

Transfer to a shallow bowl. Use the back of a spoon to create swirls or a well in the center. Drizzle generously with olive oil, sprinkle with paprika, cumin or sumac, and top with chickpeas and parsley.

Serve chilled or at room temperature with warm pita bread, pickles, or fresh vegetables. Enjoy!