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Add your dry chickpeas to a bowl and completely submerge with water. Allow them to soak for 8-12h or overnight
Rinse your chickpeas, then add to a pot with the baking soda. Pour water over the chickpeas to cover them by about 2 inches
Turn the heat up to high and bring the pot to a boil. When the chickpeas foam up, stir the foam back into the pot and turn the heat to medium.
Cook for half an hour, then remove some of the chickpeas and set aside to use as a garnish later
Place a lid on your pot and cook the chickpeas for another 30-60 minutes
The chickpeas are done cooking when they are extremely soft and have burst. They should mash very easily and the skins should have dissolved
Allow any extra water to evaporate away
Pour the cooked chickpeas onto a plate, and allow it to cool completely until room temp
Add your prepared chickpeas to a food processor or blender, and process for 3-4 minutes, scraping down the side of the bowl halfway, until the chickpeas are processed into a super fine paste
Add 70g of ice into the food processor, and process into the chickpeas until light and fluffy
Add the tahini and mix it in. Then when that has been fully incorporated add the lemon juice
You can now adjust to your desired acidity/thickness by adding citric acid or more ice
Store in the fridge for up to a week