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For the hummus: Put the dried chickpeas in a large bowl with cold water to cover and soak overnight.
Drain and rinse the chickpeas, then put them with the baking soda in a large pot with enough cold water to cover by about 3 inches. Bring to a boil and simmer for 1 to 1 ½ hours until soft.
Drain the chickpeas, reserving cooking liquid. In a food processor, combine the chickpeas with tahina, preserved lemon, lemon juice, garlic, salt, pepper, cumin, and reserved cooking liquid until creamy.
Heat olive oil in a pan, toast pine nuts, and top the hummus with the nuts, paprika or sumac, and parsley or cilantro.
For the roast chicken: Season the chicken with salt, pepper, za’atar, and sumac. Rub with olive oil.
Place the chicken in a baking pan with preserved lemon, garlic, herbs, onion, lemon slices, and wine. Roast at 375°F for about 1 hour 15 minutes.
Serve the chicken with roasted vegetables like celery, carrot, fennel, zucchini, Brussels sprouts, black olives, and sun-dried tomatoes.