Put chickpeas in a saucepan and cover with water. Add 1 tsp baking soda. Bring to a boil and cook for 15 minutes. Carefully watch the pot, as you may need to adjust the temperature down to prevent the chickpea/water mixture from overflowing.
Drain and rinse the chickpeas.
Add all ingredients except for the ice water to a blender or food processor, Blend all of the ingredients, and scrape down the blender/food processor. Slowly drizzle in the water, blend, scrape, repeat until desired consistency is achieved. Note: I prefer my hummus smooth and creamy but thick. I use approximately ¼ of water for my hummus.
Put hummus in your favorite serving bowl and top with a drizzle of olive oil and/or a sprinkle of paprika or cumin, sesame seeds or pine nuts.
