Macerate garlic. Place sliced garlic in the base of a food processor with the lemon juice. Allow to sit in the lemon juice while you cook the chickpeas.
Boil the chickpeas. Place the chickpeas and baking soda in a small pot and cover with water. Bring the water to a boil and reduce to a simmer, and allow the chickpeas to boil for 12 minutes. This will soften the chickpeas and encourage their skins to fall off naturally. While the chickpeas boil, you can skim the chickpea skins off the surface of the water.
Drain chickpeas & discard skins. Once the chickpeas have boiled, they will look mushy -- that's okay! Drain the chickpeas and rinse them in cool water. If you see any skins, pick them out and discard. It doesn't have to be perfect!
Combine & blend. Combine all ingredients in a food processor or high-speed blender, and blend for a full minute. Gradually add the iced water through the food processor feed tube or directly into the blender and blend again for up to another minute. Taste and add more salt if needed.
Serve. Spoon the hummus onto a platter and use the back of a spoon to smooth and create some shallow crevices in the surface. Drizzle olive oil over the top and allow it to pool within the crevices - YUM! Sprinkle with more fresh dill and freshly cracked pepper.
Boiling the chickpeas. Because of the baking soda added to the boiling water, sometimes it can boil over. Just keep the chickpeas at a simmer and keep an eye on it, stirring occasionally, and this should keep it from boiling over.
Storage Instructions. Store hummus in an airtight container and drizzle a thin layer of olive oil over the top to keep the surface fresh. Enjoy within 8 days.
Ice water. When ice water is combined with a tahini-based sauce, it makes it super fluffy. You can test this recipe with less than 1/4 cup if you'd like. Careful not to accidentally add ice cubes, though!