Drain and rinse canned chickpeas. Put the chickpeas into a pan with the baking soda and enough water to cover the chickpeas by a couple of inches. Bring the water to boil and boil for 20 minutes. (Lower the heat a bit if the boiling water begins spilling over the top of your pan.) After 20 minutes of boiling, your chickpeas will be very soft. Drain them in a colander and rinse with cool water for about 30 seconds. Set aside.

Put lemon juice, garlic and salt in the bowl of your food processor. Process until the garlic is finely chopped and then let the mixture sit in the bowl for at least 10 minutes for the strong garlic flavor to mellow.

Add the tahini to the garlic mixture in your processor bowl and blend until the mixture is thick and creamy. Stop the processor and scrape down the sides of the bowl as needed. If you need to (I did), add a bit more tahini oil or olive oil to emulsify the tahini mixture.

Drizzle the ice water, one tablespoon at a time, into your hummus until you get an ultra smooth consistency. You want your mixture to be light-colored and creamy at this point.

Add the ground cumin and drained chickpeas to the bowl of your processor. Blend. Drizzle olive oil into the bowl until the mixture is very smooth and is the consistency you want in your final product. This should take about 2 minutes.(Scrape down the sides of the bowl as you need to during this process.) You can also add more ice water (by the tablespoon) as you blend to get the consistency you want.

Taste hummus for seasoning. Add more salt, lemon juice and/or olive oil to get the consistency you want. I added in some finely chopped fresh jalapeno also.

Spoon your finished hummus into an attractive bowl or onto a platter. Garnish as desired. Drizzle with more of your best quality olive oil.