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Soak the garbanzo beans overnight (12 hours) in room temperature water. Make sure to put plenty of water because a lot of it will be absorbed. I like to soak it in the pot I’m gonna cook it in. Always a fan of less dishes.
After 12 hours, bring the beans to a boil. Make sure there’s at least a couple inches of water covering them. Cook until the beans are very tender. I used a pressure cooker and cooked them for 15 minutes at full pressure.
Once they’re fully cooked add the baking soda and let it simmer for 5-10 minutes.
Strain the chickpeas into a bowl and soak in cold water for 5-10 minutes. The peels will all float to the top. Strain or remove as many of the peels that you can. I rub the chickpeas in my hands so the peels come loose then skim them all off. Strain the peeled chickpeas and refrigerate them until they’re cold.
Once the chickpeas are cold, pour them into a blender or food processor. Add the tahini, lemon juice, vegetable oil, salt, citric acid, ice cubes and garlic if you’re using it. Blend until smooth.
Pour into an airtight container and store in the refrigerator for up to 10 days. Serve with olive oil.