Place the chickpeas in a large bowl with 1 teaspoon of baking soda. Generously cover the chickpeas with cold water and soak overnight (at least 8 hours).

Drain the chickpeas, rinse and place in a large pot. Cover with several inches of water and add a half teaspoon of baking soda. Bring to a boil then turn down heat, cover and simmer for around 90-120 minutes until the chickpeas are very soft.

Now we need to save the delicious cooking liquid! Strain, set cooking liquid aside. Set aside some cooked chickpeas for garnishing. After the chickpeas cool a little, place in a food processor with the raw tahini, lemon juice, garlic, cumin and salt. Add a few tablespoons of cooking liquid and pulse the mixture until it hits your desired consistency. Process it more if you prefer fluffier hummus. Process it less if you like it chunky. *Hint: you can use the leftover cooking liquid as a soup stock.

To serve, spoon some hummus into the center of a bowl or plate and make an indent in the center with a spoon. Then spread the hummus around the edges. Make sure you keep a little crater in the middle of the hummus where all the delicious toppings will hang out. Garnish with whole cooked chickpeas, parsley leaves, paprika, hard-boiled egg, onion and olive oil. Eat the hummus by scooping with the onion or with a fresh pita bread.