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If using dried chickpeas: Soak the chickpeas in a large bowl with at least twice their volume of cold water overnight. The next day, drain them and sauté in a medium saucepan with baking soda for about three minutes. Add 3 ¼ cups water and bring to a boil. Skim any foam that floats to the surface. Cook for 20 to 40 minutes until tender.
Drain the chickpeas and cool enough to handle.
Peel the chickpeas by taking one between your thumb and fingers and popping the skin off.
In a food processor, blend the chickpeas until powdery clumps form, about one minute, scraping down the sides.
Add tahini, lemon juice, garlic, and salt, and blend until pureed.
With the machine running, drizzle in water or reserved chickpea cooking water, one tablespoon at a time, until you achieve a very smooth, light, and creamy mixture.
Taste and adjust seasonings, adding more salt or lemon if needed.
Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes.
To serve, drizzle with olive oil and sprinkle with paprika. Serve with pita wedges or carrot sticks.