Drain and rise chickpeas and transfer into a medium saucepan. Cover the chickpeas with a few inches of water and add baking soda (it helps them get soft). Bring to a boil and reduce heat to medium. Boil for 20 min.
In food processor, add the lemon juice, garlic and salt. Blend until garlic is finely minced. Let rest for 10 min so garlic flavour can mellow off.
When chickpeas are done, drain the water and rinse them under cold water to cool them off. Set aside.
Add the cumin and tahini to the food processor and blend on high.
While food processor is still blending, slowly add the ice water.
Turn off the food processor and add the chickpeas. Blend on high while slowly drilling in the olive oil. Blend for about 2 min until nice and creamy. Garnish with olive oil, sumac and parsley and get dippin’
