Place the dried chickpeas in a large bowl and cover with plenty of water mixed with 1/2 teaspoon of baking soda, then let them soak overnight (at least 12 hours) until they double in size.

Drain and rinse the chickpeas thoroughly, then place them in a large pot and cover with fresh water by about 2 inches.

Stir in the remaining 1/2 teaspoon of baking soda and bring the water to a boil over high heat.

Reduce the heat to medium-low and simmer for about 60 to 90 minutes, skimming off any foam that rises to the top, until the chickpeas are very soft and mushy when pressed.

Drain the chickpeas well, reserving a small handful for garnish if desired, and transfer the hot chickpeas to a food processor.

Process the chickpeas for roughly 3 minutes until you have a stiff paste, scraping down the sides of the bowl as needed.

With the machine running, slowly pour in the tahini paste, lemon juice, minced garlic, salt, and cumin, blending until the mixture begins to smooth out.

Drizzle in the ice-cold water gradually while the processor is running; continue blending for another 3 to 5 minutes until the hummus becomes pale, fluffy, and ultra-creamy.

Taste and adjust the seasoning with more salt or lemon juice if necessary, blending briefly to incorporate.

Transfer the hummus to a serving bowl or plate, using a spoon to create swirls on the surface.

Top generously with extra virgin olive oil, the reserved whole chickpeas, and chopped fresh parsley before serving warm or at room temperature.