Soak chickpeas in water for 8 hours. Drain and place chickpeas in a large pot. Add the baking soda and toast over medium heat for about 5 minutes, stirring frequently.

Add about 10 quarts of water and the garlic to the chickpeas and bring to a boil. Immediately reduce heat to a simmer and cook chickpeas till very tender and creamy. Drain, reserving liquid.

Place drained chickpeas in pot with cold water. Work chickpeas between your hands to loosen the skins. Skim skins from pot as they float to the top. Continue till all skins are removed. Drain chickpeas again.

Process sesame seeds in a blender till mealy. Add olive oil and continue to process till the sesame seeds have the texture of peanut butter. You may have to scrape sides and bottom several times.

Add the drained chickpeas, including the garlic, and process for 2 minutes, scraping down the sides and the bottom from time to time. Add lemon juice, salt, and 4 tablespoons of reserved chickpea liquid. Process until very smooth and creamy. Add additional cooking liquid until desired consistency is reached. Remember, it will thicken a bit as it sits.

If you would like more garlic, soak some garlic powder in a little water. Let the garlic sit to hydrate and then add a little at a time to the hummus until desired flavor is reached. Additional lemon juice can be added also to taste.