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Drain a can of chickpeas and add them to a pan with a teaspoon of baking soda. Cover with cold water, bring to a simmer, and let cook for 5-6 minutes.
Use a perforated spoon to skim the husks that have floated to the top of the water.
Rinse the chickpeas well in cold water.
Add the rinsed chickpeas to a food processor with salt, the juice of one lemon, and two cloves of garlic.
Blend for 7-8 minutes to fully incorporate the ingredients.
Add a couple of heaping tablespoons of tahini and blend again for about 3 minutes, slowly drizzling olive oil into the hummus throughout the process.
Remove the hummus to an airtight container and let it chill in the fridge for a couple of hours.
Add the chilled hummus to a bowl and use a large spoon to gently create a crater in the center.
Add cumin and a drizzle of olive oil to the center and serve with warm pita or veggies.