Preparation

• Soak the chickpeas in 8 cups cold water in the refrigerator for at least 8 hours and up to 24 hours. Drain.
• In a large, heavy-duty pot, cook the chickpeas and baking soda over medium heat, stirring often, for 3 minutes. Add 8 cups fresh cold water and the garlic and bring to a boil. Immediately reduce the heat to a simmer and cook until the chickpeas are very tender throughout, about 1 hour. Reserve 1/4 cup of the cooking liquid, and then drain the chickpeas.
• Transfer the chickpeas to a large bowl, and cover with cold water. Gently agitate the chickpeas with your fingers to help dislodge the skins. Stir with a skimmer or slotted spoon, and remove the skins as they rise to the surface. Drain well. Reserve 2 Tbs. of the chickpeas, and transfer the rest, including the garlic, to a food processor. Purée until the mixture balls up.
• With the machine running, add the tahini, lemon juice, salt, and chickpea cooking liquid through the feed tube. Scrape down the sides, and purée until very smooth. Transfer to a bowl, cover, and refrigerate at least 30 minutes and up to 3 days. The hummus thickens and the flavors develop as it sits.
• Just before serving, season to taste with more salt and lemon juice, if necessary. Use the back of a spoon to create a well on the surface of the hummus and drizzle on the olive oil. Scatter the reserved chickpeas, parsley, and paprika, if using, over the top, and serve.

Make Ahead Tips

The hummus can be made up to 3 days ahead; garnish just before serving.