Allow chickpeas to soak overnight until plump.

Boil the chickpeas in a pressure cooker for 4-5 whistles with your salt and baking soda.

Allow the chickpeas to cool.

In a blender/food processor, add the garlic and peppercorns and blend until minced.

Add the chickpeas and blend on high until they resemble a smooth powder-like paste.

With the processor running, add 2 ice cubes, the tahini, salt, and lemon juice, along with your olive oil.

Blend until smooth and until it reaches the desired consistency.

Garnish with paprika or sumac as well as olive oil.