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In a medium pot, cover chickpeas and baking soda with water by about 2". Cover and bring to a boil. Cook until chickpeas are breaking down, about 15 minutes. Drain, then rinse chickpeas.
Transfer chickpeas to a food processor. Add tahini and lemon juice. Pulse until mixture is smooth, about 2 minutes. With the motor running, slowly add oil until combined. Add salt, cumin, and cayenne and pulse again to combine; adjust seasonings as needed. Add 1 tablespoon water and continue to blend until hummus is smooth.
Transfer hummus to a serving bowl. Drizzle with more oil. Sprinkle with Aleppo-style pepper and parsley (if using).
Make Ahead: Hummus can be made 3 days ahead. Store in an airtight container and refrigerate.