Place the water, chickpeas, salt, and baking soda in a 2 1/2-quart slow cooker.

Cover and cook on high heat for 4 hours, or low heat for 8-9 hours.

Use roasted garlic or cut garlic into slices, then saute in butter.

Place the chickpeas, garlic, & salt in food processor.

Process for 15-20 seconds.

Stop, scrap down bowl and process another 15-20 seconds.

Add lemon juice, water, and process for 20 seconds.

Add tahini and process for 20 seconds, then scrap down bowl.

With processor running, drizzle in olive oil.

Makes 728 grams of weight.