Soak the chickpeas in a baking soda solution overnight. The baking soda helps soften the chickpea skins and makes them easier to remove later on.

Drain the chickpeas from their soaking water. Add to a pot along with a few cups of fresh water and a large pinch of salt (the "1/2 tsp" is approximate, like every measurement in this recipe). Bring to a boil, then reduce the heat to maintain a gentle boil. Cook for 35-45 minutes, until softened but not falling apart. Add more water as needed to keep them covered. Skim off and discard any foam that rises to the top early on. There's nothing wrong with eating it, but it makes it a little harder (for me) to control the boil.

Put the chickpeas in a large bowl and cover with plenty of water. Gently slosh them around to loosen the skins. Use a mesh strainer to remove the skins. This step is optional, but removing the skins gets you a smoother hummus.

Put the chickpeas, tahini, lemon juice, lemon zest, and garlic in a blender. Blend thoroughly, adding water a couple tablespoons at a time until you reach the desired consistency. If your chickpeas are still warm (e.g., you skipped the skin removal), note that the texture after chilling will be thicker than whatever you get here in the blender. Add salt and any other seasonings to taste. I prefer to add seasons, such as olive oil and za'atar, just before serving.