The night before, place the dried chickpeas in a large bowl and cover with cold water by at least 3 inches. Let soak overnight, or for at least 8 hours.

Drain and rinse the soaked chickpeas, then transfer to a large pot. Cover with fresh cold water by 3 inches and stir in the baking soda. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to medium-low and simmer for 60-90 minutes until the chickpeas are very soft and starting to fall apart at the edges. Drain well and let cool completely.

Transfer the cooled chickpeas to a food processor along with the cumin, smoked paprika, garlic, tahini, lemon juice, lemon zest ice cubes olive oil, water and salt. Process for 2-3 minutes until completely, insanely smooth. *If you use a blender instead of a food processor, it will need slightly less time, but possible a small amount of extra water. Use your judgment and common sense here.

Transfer to a serving bowl, garnish with thin needles lemon slices, drizzle with olive oil, a little parsley, and finish with coarse, freshly cracked black pepper.