Drain the chickpeas in a mesh strainer and remove all the peels that you can easily take off the chickpeas. Rinse the chickpeas under cold running water and continue to remove any peels that may have been released from the chickpeas.

Place the chickpeas in a pot with the baking soda and cover with water. Bring the mixture to a boil and simmer for about 20 minutes, until the chickpeas start to bloat and get soft.

Once cooked, drain the chickpeas in a mesh strainer and run cool water over them for at least 1 minute, then set aside.

In a food processor, combine the lemon juice, garlic clove, and salt. Blend on high speed until the garlic is finely chopped and combined with the lemon juice.

Now add the tahini to the lemon juice mixture and blend on high until thick and creamy. While running the food processor, add 2 tbsp of ice water and blend until very smooth.

Add the cooked chickpeas to the food processor and blend on high.

While the food processor is running, add the olive oil and blend until the chickpea mixture is super smooth. Always scrape down the sides of the food processor and add more ice water if necessary.