Soak the chickpeas overnight in 1/4 tsp of baking soda. Rinse in the morning.
In a sauce pan, add water and the chickpeas and bring to boil until tender. You can use a pressure cooked to reduce the boiling time and get great results if you have one.
Remove chickpeas, draining before adding them to your food processor. Leave some aside for garnish.
In a food processor, add lemon and salt, and pulse until ingredients come together.
Add chickpeas and pulse until the mixture crumbles then add water and pulse again.
Add tahini, cumin, and salt, and garlic if using, and pulse again.
If you want a creamier texture you can add more water and tahini until it comes together to your liking
Garnish to your liking. You can add lemon wedges, parsley, pomegranate. Paprika, cumin etc…