Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. Beware, the chickpeas and baking soda have a tendency to overflow while cooking if you are using a smaller saucepan.

While the chickpeas are cooking mix the garlic and the lemon juice in a small bowl. The harshness of the garlic will mellow out if you let it sit in the lemon juice for 10 minutes.

Once the chickpeas have cooked drain them and rinse them in cold water until they are no longer hot.

Next, combine all the ingredients in a high powered blender or a food processor. And blend until smooth.

Add 1-2 tablespoons of cold water if the hummus is too thick during blending.

Let the hummus sit in the refrigerator for a few hours to let the flavors completely combine.