Sort and rinse dried chickpeas. In a large bowl or container, add rinsed chickpeas and about 4-5 cups of water. Place in the fridge and allow to soak overnight or up to 12 hours. Once soaking is complete, drain and set aside.

In a pot over high heat, add soaked chickpeas, baking soda and 5-6 cups of water. Bring to a boil and then turn heat down heat to a medium setting to allow water to remain at a simmer. Stir every 10 minutes or so. This will help loosen the skins, which should float to the top. Use a slotted spoon to remove these.

Once chickpeas are very soft (45-60 minutes), remove from heat and strain.

In a large mixing bowl, add cooked chickpeas and top with very cold tap water. Gently whoosh around and massage chickpeas. This will remove more of the skins, which should again float to the waters surface and can be removed with a slotted spoon.

Drain the chickpeas and add to a food processor along with tahini, garlic clove, lemon, cumin and salt. Blend on low, stopping to scrape down sides when required.

Add oil and 2 tbsp of cold water. Blend on high, again scraping down sides when required. Continue to blend on high setting for 1-2 minutes. If hummus is still too thick add another tbsp of cold water and blend for another minute.

Once hummus is processed to desired texture, toss into a container and top with additional drizzle of oil and sprinkle of smoked paprika, or any other spice or fresh herb you'd like! Serve immediately, or store in an airtight container in the fridge.