Cover chickpeas with 6 cups of water mixed with 1 tsp baking soda, refrigerate overnight.
Drain the chickpeas and rinse thoroughly. Add chickpeas, half of spring water, and remaining 2 tsp of baking soda to a small stockpot over medium-high heat and bring to a boil. Reduce to a simmer and continue to cook for 35 minutes until soft through. Drain the chickpeas, discarding any loose skins. Transfer to a food processor and blend to a paste. With the motor running, add garlic, lemon juice, tahini, cumin and the remaining spring water. Process until smooth. Remove the blade, fold in olive oil and season with salt. Transfer to a serving bowl and garnish. Hummus may be refrigerated for three days or held frozen for up to two months.
Favorite garnishes: sumac, paprika, whole chickpeas, parsley, toasted sesame seeds or a tablespoon of extra virgin olive oil or roasted sesame oil.
Serve with an edible centerpiece of vegetables at your next gathering.