Sprout the dried chickpeas (check out the sprouting guide for instructions). This will take about 3 days for small sprouts and 5 days for long sprouts. For non-sprouted hummus, you can skip this step.
Cooked hummus only: Add the sprouted and rinsed chickpeas into a large saucepan, cover them with water, and add the baking soda. Bring to a boil, skimming surface as needed. Reduce the heat to medium-low, partially cover, and simmer until the chickpeas are tender and completely falling apart, 45–60 minutes. Reserve the cooking water (aquafaba).
Cooked hummus only: Transfer the completely tender hot chickpeas into a blender together with some of the cooking liquid. Start the blender on low and gradually increase the speed to high. If your blender comes with a push-stick for thick purees, use it. Continue blending until completely smooth, about 2 minutes. Add the tahini, lemon juice, garlic, and olive oil, and blend until well combined.
Raw hummus only: add all the ingredients into a food processor and blend until smooth, about 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks. Once smooth, transfer the mixture into a high-speed blender and blend until ultra-smooth, adding water as necessary.
Taste and adjust the seasoning, adding more salt for saltiness, lemon juice for acidity, garlic for pungency, cumin for earthiness, and tahini for bitterness.
Serve hummus drizzled with olive oil, sprinkled with smoked paprika, and topped with freshly chopped parsley.
Store leftover hummus covered in the refrigerator for 5-7 days. For longer term storage, freeze in an airtight container for up to 3 months.
*1 cup dried chickpeas equals about 2.5 cups soaked chickpeas.
**I make raw sprouted hummus that same as cooked sprouted hummus, except I add extra of everything to balance the flavors.
**Prep time does not include sprouting the chickpeas (about 3 days).