Soak the chickpeas overnight with the baking soda.

Boil the chickpeas until fully cooked, reserving the cooking water.

In a blender, combine the cooked chickpeas (save a few for garnish) with tahini, a little of the reserved cooking water, salt, cumin, lemon juice (or citric acid), and garlic. Blend until you get a thick, smooth mixture.

Garnish with cumin, dried red pepper, parsley, and olive oil.

Serve as a dip with bread, fresh mint, tomatoes, and pickles.