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Place the chickpeas and their liquid in a small saucepan. Add the baking soda and place over medium heat to bring to a simmer. Cook for 10 minutes.
Once the chickpeas have cooked, add them to the canister of a high-powered blender. Add the garlic, tahini, cumin, salt, and lemon juice. Blend at high speed, allowing steam to escape from the vent, until smooth.
With the blender running, slowly add the water. Taste and adjust for seasoning. Once at the desired consistency, remove and enjoy immediately, with a drizzle of olive oil and flaky salt, or place in the refrigerator to chill.