Step 1

In a large bowl, combine 8 cups of cold water, the chickpeas and 1 tablespoon of salt. Let soak at least 12 hours, or overnight. In a large stockpot over high, bring another 10 cups of water and the baking soda to a boil. Drain the soaked chickpeas, discarding soaking water, and add to the pot. Return to a simmer, then reduce to medium and cook until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.

Step 2

Set a mesh strainer over a large bowl and drain the chickpeas into it; reserve ¾ cup of the chickpea cooking water. Let sit for 1 minute to let all liquid drain. Set aside about 2 tablespoons of chickpeas, then transfer the rest to the food processor. Add ½ teaspoon salt, then process for 3 minutes.

Step 3

Add the tahini. Continue to process until the mixture has lightened and is very smooth, about 1 minute.Use a silicone spatula to scrape the sides and bottom of the processor bowl. With the machine running, add the reserved cooking liquid and the lemon juice.Process until combined. Taste and season with salt.

Step 4

Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center. Drizzle with olive oil, then top with the reserved 2 tablespoons chickpeas, parsley, cumin and paprika.