Wash chickpeas, soak in water to cover the chickpeas by 2” and add ½ teaspoon of baking soda. Soak overnight or 8-10 hours.
Drain and wash chickpeas.
Take chickpeas, ½ teaspoon baking soda and water in a saucepan or in a pressure cooker. Cook until chickpeas are very tender. In a pressure cook for 6 – 7 whistles let pressure release naturally. In a saucepan it takes 50-60 minutes.
Meantime, in a food processor take garlic, lemon juice, salt and process until coarsely pureed. Let sit for 10 minutes.
Strain garlic through a mess pressing on the garlic to extract as much juice as possible. Discard the solids and return the juice to processor bowl. I skipped extracting the juice and used the garlic as it is.
Add tahini to garlic lime juice mixture and process to combine the mixture. Add 2 tbsp. of cold water to get a smooth, thick paste.
To the mixture add chickpeas, cumin powder and puree until smooth. Add more water if required.
Taste and adjust salt & lime juice to taste. Also add more cumin powder depending on one’s preference.
Transfer to a serving bowl, make a shallow well in the center and drizzle oil.
Top with chopped parsley, cumin powder or paprika. I sprinkled some paprika.
Serve with pita bread, pita chips or use it as a spread for sandwiches and wraps.