Soak the Chickpeas: Sort through the dried chickpeas, then place in a large bowl. Cover with water and soak at room temperature (or in the fridge) for 12 to 24 hours. Drain and rinse well.

Cook The Chickpeas: Add the chickpeas, garlic, and baking soda to a large pot or instant pot. - Instant Pot (recommended): Fill the pot with water until it is 2 to 3″ above the beans. Stir, seal, and cook on Manual HIGH pressure for 10 to 12 minutes; let the pressure naturally release for 10 minutes before breaking the seal. (Note: if you soaked your chickpeas for closer to 24 hours, cook for 8 to 10 minutes instead). - Stovetop: Cover the beans with water and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 120 minutes, stirring occasionally, until the beans are tender.

Peel the Chickpeas: Drain and rinse the cooked beans until no bubbles remain. Pick out the cooked garlic cloves and set aside. To peel the chickpeas, gently “pinch” each bean; the skin should slide off quite easily. Repeat with the remaining beans and discard the outer skin once finished.

Chickpea Puree: Add the garlic and 3 cups of the peeled chickpeas to a food processor with an S-blade attachment. Mix the lemon juice and salt together in a small bowl until the salt dissolves. Turn the food processor on and slowly pour the lemon mixture into the processor while it is running; process until the chickpeas are relatively smooth.

Make the Hummus: Add ¼ cup of tahini to the food processor and seal it shut. Turn the food processor on and slowly pour in ⅓ cup of the ice cold water. Let the food processor run for 4 to 5 minutes, to help make the hummus fluffy and smooth (don’t skip this step!). Add in extra tahini and water in ¼ cup increments, if you would like your spread to be thicker and creamier.

Serve: Top the hummus with the remaining peeled chickpeas and any other toppings of choice. Leftovers will keep well in a sealed container in the fridge for up to 5 days.