Rinse and drain chickpeas. Boil them for 20 minutes with soda, rins properly under chilled water to remove the skins.
Add tahini, spices, lemon juice to the food processor and pulse for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
Add the olive oil, minced garlic, and a ½ teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Add chickpeas to the food processor and process for 2-3 minutes.
Slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Season with salt and pepper to taste.
Serve hummus with a drizzle of olive oil and a dash of paprika or sumac spice. Store this easy hummus in an airtight container and refrigerate up to one week.
Depending on the garlic you might want to add more during the process, just taste the hummus as you go.