Step 1

In a large saucepan, combine the chickpeas, the reserved chickpea liquid, ½ teaspoon salt, the baking soda and 3 cups water. Bring to a boil over high, then reduce to medium and simmer, stirring occasionally, until the chickpeas are very tender and their skins begin to fall off, 15 to 20 minutes.

Step 2

Drain the chickpeas in a colander set in a large bowl; reserve ¾ cup of the chickpea cooking water. Let drain for about 1 minute. Set aside about 2 tablespoons of the chickpeas for garnish, then transfer the remainder to a food processor. Add ½ teaspoon salt, then process until completely smooth, about 3 minutes.

Step 3

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

Step 4

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