Soak the chickpeas by placing the dried chickpeas in a large bowl, and cover them with water (about 3-4 inches above the chickpeas). Allow them to soak overnight, or at least 8 hours. The chickpeas will expand as they absorb water, so be sure there's enough space in the bowl.
To cook the chickpeas, drain and rinse the soaked chickpeas. Transfer them to a large pot and cover with fresh water (about 2 inches above the chickpeas).
Sprinkle 1/4 teaspoon baking soda over the water. Bring the water to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours, or until the chickpeas are tender. Skim off any foam that rises to the surface during cooking.
Once the chickpeas are cooked to very very tender, drain from the water. Allow the chickpeas to cool for a few minutes.
To make the hummus, in a food processor, combine the cooked chickpeas, tahini, lemon juice, and a heavy pinch of salt. Process the mixture until smooth, scraping down the sides of the bowl as needed.
To adjust the consistency, while the food processor is running, if the hummus is too thick, add cold water, a tablespoon at a time, until you reach the desired consistency.
Taste the hummus and adjust the salt and lemon juice as needed. Don't be shy here, it should be bright and lightly salted.
Transfer the hummus to a shallow serving bowl, drizzle the top with olive oil, and sprinkle with paprika, cumin, and fresh parsley, if desired.
Serve with pita bread, fresh vegetables, or anything else you like.
Homemade hummus can be stored in an airtight container in the refrigerator for up to a week. Enjoy!
Notes
If you want to use canned chickpeas you can but they aren't as soft as they need to be and your hummus will not be as smooth as it could be. If using canned chickpeas simple drain and rinse and then add them to a small pot. Cover with a few inches of water and boil for 15-20 minutes or until the chickpeas are very tender. Drain and use as directed.
It's good to have an extra lemon on hand for this recipe incase it needs more than the one you used.