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Soak the Chickpeas: In a large bowl, combine 200 grams of dried chickpeas with cold water. Soak overnight (about 8 hours), then drain and rinse thoroughly.
Cook the Chickpeas: Transfer the drained chickpeas to a medium saucepan. Add ½ teaspoon of baking soda and approximately 1.5 liters of water. Bring to a boil over medium-high heat. Cover the pot, reduce the heat to maintain a rapid simmer, and cook for 30 minutes. Uncover, add 1 teaspoon of kosher salt, and continue cooking for an additional 10 to 15 minutes, or until the chickpeas are very soft and can be easily mashed between your fingers. Drain well and let it cool down.
Prepare the Hummus: While the chickpeas are still warm, transfer them to a food processor. Process for 1 to 2 minutes until a smooth puree forms, scraping down the sides as needed. Add tahini, fresh lemon juice, lemon zest, garlic, and salt to the food processor and blend until smooth. Next, add chickpeas, olive oil, ice-cold water, and ice cubes and blend it again. Taste and adjust seasoning and water/oil as necessary.
Serve: Spoon the hummus onto a plate, using the back of the spoon to create swirls or a well in the center. Drizzle with olive oil and garnish with fresh greens and spices like smoked paprika, cumin, coriander. Serve with warm bread or fresh vegetables.