Rinse and sort the chickpeas and then cook them.

To cook in an electric pressure cooker, place rinsed chickpeas in the pressure cooker, add 5 cups water, and cook for 35 minutes.

To cook on the stovetop, cover the chickpeas with 2-3 inches of cold water and soak overnight. The next day, drain the chickpeas. Place a medium saucepan over high heat on the stove and add the chickpeas and baking soda. Cook for 3 minutes, then add 6 1/4 cups water and bring to a boil. Cook for 20-40 minutes or until the chickpeas are very tender (but not mushy), stirring frequently and skimming the foam and skins off the top.

Place the chickpeas in a food processor and process until smooth and pasty. With the machine running, add the lemon juice, tahini, garlic, and finally the ice water and process until the hummus is completely smooth and creamy (think like fluffy buttercream frosting.)

Allow to stand 30 minutes before serving. If refrigerating for future use, allow it to stand at room temperature for 30 minutes first. To serve, spread a layer onto a plate or shallow bowl and drizzle with olive oil (I used our garlic olive oil) and, if desired, additional garnishes (like chopped olives, roasted red peppers, chopped parsley, toasted pine nuts, etc.) Top with coarse salt and coarsely ground black pepper.