Soak chickpeas (if using dried): Place dried chickpeas in a bowl, cover with water, and leave overnight. Try not to forget them. I almost did.
Cook chickpeas: Drain, cover with fresh water, and simmer for 1 1/2 to 2 hours until soft.
Remove skins: Add baking soda, let sit briefly, then rinse and rub chickpeas to remove skins. Slightly tedious, but worth it.
Start blending: Add chickpeas and garlic to a food processor and blend until it looks like a crumbly paste.
Add the good stuff: While blending, add ice cubes, tahini, salt, and lemon juice. Blend for 4 to 5 minutes until smooth.
Adjust texture: If too thick, add water slowly until it becomes creamy and silky.
