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Drain the chickpeas and rinse them well. Add the chickpeas and baking soda to a medium pot and cover with water. Bring to a boil and continue to boil for 20 minutes until the chickpeas are super tender and some chickpea skins are floating in the water.
Drain and rinse well with cold water to cool down the chickpeas. The chickpeas will be falling apart and many of the skins will have come off.
Add the cooled chickpeas along with any chickpea skins to a blender. Add the tahini, lemon juice, ice cubes, garlic, salt, and cumin. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy. If needed, you can add 1 tablespoon of water at a time until you reach your desired consistency.
Pour into a bowl or serving dish and enjoy plain or garnish with any optional toppings and serve with your favorite dipper. Store in an air-tight container in the fridge for up to 7 days. The hummus will get even more flavorful overnight in the fridge.