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Cook your chickpeas if needed
Place the chickpeas in a large pot with 1 teaspoon baking soda and add cold water to cover by at least an inch. Bring the chickpeas to a boil over high heat, simmer for 15 minutes. Chickpeas should be tender. Drain, rinse.
Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed.
Add tahini and pulse to combine. With motor running, add ¼ cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more! Taste and adjust the seasoning with salt, lemon juice, and cumin if you like.
To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you have any left, and drizzle generously with oil.