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In a large bowl, combine 8 cups of cold water, the chickpeas and 2 tablespoons of the salt. Let soak at least 12 hours, or overnight.
In a large saucepan or stockpot over high heat, bring another 10 cups of water and the baking soda to a boil.
Drain the soaked chickpeas, discarding soaking water, and add to the pot.
Return to a simmer, then reduce to medium and cook until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.
Set a mesh strainer over a large bowl and drain the chickpeas into it; reserve ¾ cup of the chickpea cooking water.
Let sit for 1 minute to let all liquid drain. Set aside about 2 tablespoons of chickpeas, then transfer the rest to the food processor.
Add the remaining 1 teaspoon of salt, then process for 3 minutes.
Stop the processor and add the tahini. Continue to process until the mixture has lightened and is very smooth, about 1 minute.
Use a rubber spatula to scrape the sides and bottom of the processor bowl.
With the machine running, add the ¾ cup of cooking liquid and the lemon juice. Process until combined.
Taste and season with salt.
Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center.
Drizzle with olive oil, then top with the reserved 2 tablespoons chickpeas, parsley, cumin and paprika.