Soak the chickpeas for 6 hours to overnight.

Take the chickpeas in a pressure cooker, then add the baking soda. Cook the chickpeas till you see the skin falling off.

Strain the chickpeas and run cold water to remove all the baking soda.

In a blender, combine the lemon juice, garlic and salt. Process until the garlic forms a paste, then let the mixture rest such that the garlic flavor can be infused, about 10 minutes.

Add the tahini to the blender to form a smooth and creamy mixture.

Add the cumin and the chickpeas to the blender. While blending, add the olive oil.

Blend until the mixture is extremely smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more water if necessary to achieve a creamy texture.

Taste, and adjust the salt and lemon juice as necessary.

Scrape the hummus into a serving bowl or plate. Top with garnishes of your choice, and serve.