1. Soak chickpeas. Bring water and 1-3 teaspoons of baking soda to a boil and cook 20-40 minutes, skimming foam and skin off the top as you go, until the chickpeas are very tender, breaking easily when pressed, almost mushy

2. Drizzle Garlic with olive oil and roast in 400 oven until tender

3. Process the chickpeas until a thick paste forms. Keep the machine running and add spices and tahini processing until smooth. With the machine running, drizzle ice water into the food processor and set a timer for 5 minutes. The mixture should be creamy and smooth at the end of 5 minutes - add more time if needed