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Soak chickpeas overnight, then drain, rinse, and cook on medium heat with 1 tsp baking powder until very soft (about 1–1.5 hours). Drain and cool slightly.
Add chickpeas, salt, and garlic to the food processor. Blend for 6 minutes until very smooth.
Add the tahini to the mixture and blend again until fully combined and creamy.
Add the olive oil, citric acid (or lemon juice), and ice cubes. Blend one last time until extra smooth and creamy.
Taste and adjust salt or acidity if needed. Serve drizzled with olive oil, and optionally top with paprika, cumin, or herbs.