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Place the chickpeas, baking soda, and water in a large saucepan, gently stir, and cover the pan. Let the chickpeas soak overnight at room temperature.
Drain the chickpeas and rinse them. Place them in a large saucepan, add the stock, and bring to a steady simmer. Cook until the chickpeas are quite tender, about 1 hour.
In a blender or food processor, combine all of the remaining ingredients and puree until the mixture is perfectly smooth and creamy; the ice water is the key to getting the correct consistency.
Add the warm, drained chickpeas to the tahini mixture and blend until the hummus is perfectly smooth and not at all grainy; occasionally stopping to scrape down the sides of the bowl. This blending process may take 3 minutes; remain patient and keep going until the mixture is very creamy and fluffy, adding water as necessary to get the right consistency.
Taste, adjust the seasoning as necessary, and enjoy.