Add drained chickpeas to a small pot with enough water to cover and the baking soda. Simmer 10–15 minutes until very tender and skins loosen. Drain and rinse briefly with cool water.

In a food processor, combine tahini, lemon juice, garlic, salt, and cumin. Process 30–45 seconds until thick and creamy. It may seize—that's good.

With the processor running, drizzle in 3–4 tablespoons ice-cold water. Blend until the tahini turns pale and fluffy. Add another tablespoon if needed for a whipped texture.

Add the warm chickpeas. Process 1 minute, scrape the sides, then process another 1–2 minutes until extremely smooth. Don't be shy with the blend time.

With the machine running, stream in the olive oil. Taste and adjust: more salt, more lemon, or a splash of water for silkiness.

Spoon into a shallow bowl, create swooshes with the back of a spoon, drizzle with olive oil, and finish with paprika, sesame seeds, or parsley.

Carrot sticks, cucumber rounds, and bell pepper strips make a colorful, crunchy lineup. Add warm pita if you're feeling extra. This hummus also pairs perfectly with our Whole Wheat Soft Pretzels for an epic dip duo.