Step 1

In a large bowl, combine the chickpeas, 1 tablespoon salt and 8 cups water, stirring to dissolve the salt. Let soak at room temperature for at least 12 hours or up to 24 hours.

Step 2

Drain the chickpeas, then transfer to a large pot. Add 10 cups water and the baking soda. Bring to a boil over high, then reduce to medium and cook, uncovered and stirring, until very tender and the skins are falling off, 50 to 60 minutes. Reserve 1 cup cooking water, then drain in a colander.

Step 3

Meanwhile, in an 8-inch skillet over medium, heat 2 tablespoons oil and the Aleppo pepper. Cook, swirling to combine, until a few bubbles appear and the oil is bright red, about 1 minute. Remove from the heat and set aside.

Step 4

Transfer the warm chickpeas to a food processor and add the garlic and ½ teaspoon salt. Process until mostly smooth, about 1 minute; the mixture will be thick. Add the tahini, lemon juice, cumin and the remaining 2 tablespoons oil; continue processing, scraping the bowl as needed, until well incorporated, 1 to 2 minutes. With the processor running, stream in the reserved chickpea cooking liquid and process, scraping the bowl as needed, until very smooth, about 2 minutes. Taste and season with salt.

Step 5

Transfer the hummus to a wide, shallow serving bowl and smooth the surface. Drizzle with the Aleppo pepper oil, top with the desired garnishes and sprinkle with parsley. Serve warm or at room temperature.