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Place the dried chickpeas in a bowl and cover completely with water. Soak for 8–12 hours or overnight.
Rinse the chickpeas, then place them in a pot with the baking soda. Add enough water to cover them by about 5 cm.
Turn the heat up and bring to a boil. When foam starts to form, stir it back into the pot, then lower to medium heat.
Cook for 30 minutes, give them a stir, then cover and let cook for another 30–60 minutes over medium heat.
The chickpeas are ready when they are super soft and almost melting. You should be able to mash them very easily, and the skins should have dissolved. Let any excess water evaporate.
Transfer the cooked chickpeas to a plate and let them cool completely to room temperature.
Add the cooked chickpeas to a food processor or blender and blend for 3–4 minutes, scraping down the sides as needed, until you get a very smooth paste.
Add the ice cubes and blend again until creamy.
Add the tahini and mix well. Once fully incorporated, add the lemon juice.
Adjust acidity and texture to your liking by adding more lemon juice or more ice. Taste and adjust seasoning with salt, black pepper, etc.
Store in the fridge for up to a week.