Place the chickpeas in a bowl and cover with water. Add the baking soda and let it soak overnight.
Drain the chickpeas and rinse under cold water.
In a pot combine the chickpeas with enough water to cover and bring to a boil over high heat. Cook skimming the white foam as it develops. Boil for an hour or until the chickpeas are tender (they should fall apart if you squish them between your fingers) and the skin starts to separate.
Drain the chickpeas, reserving the cooking liquid.
This step is optional: Rub chickpeas between your fingers to remove their skins. If you cook your chickpeas properly you can skip this step and still get a creamy smooth hummus.
In a food processor or a high-speed blender, start by adding the garlic and salt. Pulse until you get a paste. Add the chickpeas and pulse until smooth. Add tahini and lemon juice. Blend until you get a creamy texture.
Scrape the bowl, adding a few tablespoons at a time of the cooking liquid until you get the creamy consistency you like. This process could take 5-8 minutes.
Adjust the seasoning according to taste. Check the salt and lemon juice. Add more if you need to.