1. clean the chickpeas. spread on a large plate, remove any damaged or unwanted chickpea. wash the chickpeas repeatedly until the water is clear.
2. let the chickpeas sit in 2-3 liters of water over night with 2 tsp baking soda. if the weather is a bit too hot, put it in the fridge or they'll go bad. in the morning wash them well and let them sit in water another hour or so (you don't want to swell to much).
3. wash the chickpeas until the water is clear, filter and put in the pot with fresh water.
4. cook the chickpeas until the water boils and then add the 1/2 tsp baking soda. this will shorten the cooking time to about one - one and a half hours. while you're cooking stir the chickpeas, remove the foam from the water's surface and with it the floating husks. while cooking remove the chickpeas, filter, wash in cold water and hand massage the chickpeas. now when you're back cooking them, more husks will float. remove them all.
5. when the chickpeas are easily crushed (really easy) between your fingers, they're done. you can remove any remaining husk from the chickpeas, but that's not mandatory if most of them floated and removed while cooking. filter and keep the cooking water.
6. put the chickpeas in a food processor while still hot for about 5 minutes. if the blend looks a bit too thick, add some of the cooking water. let the blend to cool off a little for a few minutes and add the raw tahini, salt and lemon juice. the finished blend you leave sitting so it thickens a bit. you then add the cumin and garlic.
Thanks though man I love hummus. And I love that baking soda trick to cook them faster, never heard that before.