Ottolenghi's Basic Hummus

1/2 lb dried chickpeas
1 tsp baking soda
1/2 lb. tahini paste
4 Tbs lemon juice
2 cloves garlic
sea salt
to taste
1/2 cup ice cold water
The night before, wash chickpeas and place in a bowl, cover with cold water and let soak overnight.
In the morning, drain and place chickpeas in a medium saucepan on high heat with baking soda. Cook 3 minutes, stirring all the time, and then add 1 1/2 quarts water and bring to a boil.
Cook, skimming off any scum or skins that come to the surface, for 20-40 minutes, depending on type and freshness of beans, or until very tender.
Drain and place in a food processor. Process until pasty, and then add tahini with the machine running. Next, add lemon, garlic, and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
Transfer to a bowl, cover with film and let sit 30 min. at room temperature before serving.
source: Adapted from Yotam Ottolenghi, Jerusalem