Place the soaked and drained chickpeas in a large pot. Fill pot with two inches of cold water.

Add salt and baking soda. Bring to a boil over high heat.

Reduce heat to a simmer and cook until chickpeas are soft, about 45-50 minutes.

Drain the chickpeas, reserving 2 tbsp of the cooking liquid.

Transfer the cooked chickpeas to a food processor. Add the reserved cooking liquid, tahini, lemon juice, olive oil, garlic, salt and pepper.

Puree until smooth.

Transfer to a bowl and garnish with olive oil and a sprinkle of paprika.