Place the dried chickpeas and 2 TB salt in a medium bowl. Add water to at least 3 inches above the beans and mix to dissolve salt. Cover bowl and let soak several hours (ideally overnight).

Drain the soaked beans and place in a large pot. Add about 10 cups of water and 1/2 tsp baking soda. Bring to a boil, then reduce heat slightly and boil gently for 60-75 minutes, until chickpeas are tender. Reserve a cup and a half of the cooking water. Drain beans and let cool slightly.

In a high-powered blender (such as a Vitamix), add the cooked chickpeas, tahini, lemon juice and zest, garlic, 1 tsp salt, and olive oil. Turn on blender or processor, starting out slow to initially blend ingredients, and gradually increase speed, drizzling in reserved cooking water until a thick but creamy, fluffy consistency is achieved. Hummus will thicken both as it processes and as it cools, so don’t be shy with the water – and if you run out of cooking water, just use a little from the tap. Once you reach y our desired consistency, taste and add a little salt if needed.

Garnish with sprinkles of paprika and cumin, and a sprig of parsley. If possible, serve while still warm.

Store in an airtight container. To serve after storing, bring back to room temperature. If it’s gotten too thick, add a little water.