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Soak Chickpeas: Place chickpeas in a large bowl, cover with water (double their depth), and soak overnight for at least 14 hours, changing the water halfway through.
Cook Chickpeas: Drain and rinse the soaked chickpeas. Cover with fresh water and bring to a boil. Boil for 10 minutes, reduce heat to simmer, and add bicarbonate of soda. Cook for 1-2 hours until tender.
Prepare Garlic: While chickpeas cook, place peeled garlic cloves in a small saucepan with olive oil. Simmer gently for 5 minutes until garlic is soft and slightly browned. Remove garlic from oil, reserving both separately.
Blend Hummus: If you like smooth hummus, blend the chickpeas while still warm. For a chunkier texture, cool them in the fridge first. Add chickpeas, 4 garlic cloves, cumin, salt, and lemon juice to a food processor. Blend while gradually adding tahini. As it thickens, add iced water until desired consistency is reached.
Serve and Store: Drizzle with reserved garlic oil and serve with the remaining garlic cloves. Store leftovers in the fridge for up to 5 days.