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In a medium pot, cover chickpeas and baking soda with water by about 2". Cover pot and bring to a boil. Cook until chickpeas begin breaking down, about 15 minutes. Drain, then rinse chickpeas.
Transfer chickpeas to a food processor. Add tahini and lemon juice. Pulse until mixture is smooth, about 2 minutes. With the motor running, slowly add oil until combined. Add cumin, cayenne, and 1 ½ tsp. salt and pulse again to combine; adjust seasonings as needed. Add 1 Tbsp. water and continue to blend until hummus is smooth.
Transfer hummus to a serving bowl. Drizzle with more oil and sprinkle with Aleppo-style pepper and parsley (if using).