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Soak the dried chickpeas in water overnight.
Bring a large pot of water to a boil, add the baking soda and the soaked chickpeas. Cook for 1 hour until tender, skimming off the foam occasionally.
Drain the chickpeas and remove as much of the skins as possible. Freeze the chickpeas to cool them down.
Add the cooled chickpeas to a food processor. Add the tahini, 10 cloves of garlic, a couple of ice cubes, salt to taste, lemon juice, and cumin.
Blend until smooth, adding a little olive oil if needed.
Serve the hummus with a drizzle of olive oil and a sprinkle of paprika.