Add the drained and rinsed chickpeas to a small sauce pot. Add in baking soda and fill with water until the chickpeas are covered. Bring to a boil and let simmer for 20 minutes.
In the meantime, add the roasted garlic and tahini to a food processor or high powered blender. Blend on high, adding in filtered water while blending, until creamy.
When the chickpeas are done, transfer them to a strainer, drain, and add to the blender. Add in lemon juice, salt, and ground cumin and blend again while slowly adding in the extra virgin olive oil until very creamy.
Top with some olive oil and za'atar or sumac and enjoy!
Click here for roasted garlic recipe!