In a medium pot, cover chickpeas and baking soda with water by about 2". Cover pot and bering to a boil. Cook until chickpeas begin breaking down, about 15 minutes. Drain, then rinse chickpeas.
Transfer chickpeas to a food processor. Add tahini and lemon juice. Pulse until mixture is smooth, about 2 minutes
With the motor running, slowly add oil until combined.
Add cumin, cayenne and ¾ tsp salt and pulse again to combine; adjust seasonings as needed. Add 1 Tbsp water and continue to blend until hummis is smooth.
Transfer hummus to a serving bowl. Drizzle with more oil and sprinkle with Aleppo-style pepper and parsley or any other desired topping. I personally like the toasted pine nuts.
