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Simmer chickpeas with baking soda in water for 15–20 min until very soft
Drain, rinse well, then rub chickpeas in a bowl of water and skim off floating skins
In a food processor, blend tahini and lemon juice for 1–2 min until pale and fluffy
Add salt and blend briefly
Add chickpeas and blend 2–3 min until smooth
With the motor running, add a little chickpea liquid (optional), then ice-cold water 1 tbsp at a time until light, glossy, and creamy
Taste and adjust as needed: more salt, lemon or tahini
Drizzle with olive oil and serve