Israeli Hummus

Rinse the chickpeas in a colander under cold running water to get rid of any dust or debris.
Transfer the soaked chickpeas to a saucepan and cover with plenty of fresh water. Add baking soda and bring to a boil over high heat.
Once the chickpeas reach a rolling boil, reduce to medium heat and simmer uncovered for 60-65 minutes, occasionally skimming off any foam, until the chickpeas are very soft and the skins begin to separate.
Drain the chickpeas, rinse them thoroughly under cold running water, and set aside to cool and drain completely.
On a cutting board, combine the minced garlic and salt. Use the side of a chef’s knife to mash and smear it into a smooth paste, dragging and pressing until no solid bits remain.
Briefly toast the cumin and paprika in a dry skilled over medium heat for about 2 minutes.
In a food processor or high-speed blender, combine the garlic-salt paste, toasted spices, drained chickpeas, tahini, lemon juice, ice cubes, olive oil, and water. Blend until light and creamy, pausing to scrape down the sides once or twice so that no particles of chickpeas remain unblended.
Taste and adjust seasoning and thickness if needed. Transfer to a serving bowl and garnish with smoked paprika, chopped parsley, and a generous drizzle of olive oil. Serve at room temperature.