Supersmooth, Light-as-Air Hummus

Place the chickpeas in a large bowl and cover with at least 4 inches of cold water. Allow to soak 6-8 hours.Drain the chickpeas. In a medium saucepan over high heat, add the drained chickpeas and the baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Make sure the water covers the chickpeas by at least 2 inches. Cook, skimming off and foam and skins that float to the surface. The chickpeas cook faster this way and may only need from 20-40 minutes to become tender, but possibly longer. You know they’re done if you can squish a chickpea in between your thumb and forefinger.Drain the chickpeas. You will have about 3⅔ cups. Transfer the chickpeas to a food processor fitted with the metal blade and process until you get a stiff paste. With the machine running, add the tahini, lemon juice, garlic, and salt. Lastly, slowly drizzle in the ice water and allow it to mix for about 5 minutes until you get a really smooth and creamy paste. I actually set my timer for 5 minutes and washed the dishes in the meantime.Transfer to a serving bowl and allow the hummus to rest for at least 30 minutes. If not serving right away, refrigerate until needed. Make sure to remove it from the refrigerator at least 30 minutes before serving. If desired, drizzle with olive oil and sprinkle with paprika.