Place the chickpeas in a large bowl and cover with water at least twice their volume. Let them soak overnight. Drain the chickpeas. Place a medium saucepan over high heat and add the chickpeas and baking soda. Cook for three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off the foam and skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, until they are very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy. Drain the chickpeas.
Place the chickpeas in a food processor and process until you get a stiff paste. Next, add the tahini paste, lemon juice, garlic, and salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes until you get a very smooth and creamy paste.
Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If you’re not going to use it right away, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. Top with olive oil, paprika, and some chopped parsley.