Sort the garbanzo beans and discard any small dirt clumps or rocks.  Rinse them well and place them into a large bowl.  Submerge the garbanzo beans completely in cold water, then stir in the baking soda.  Soak overnight at room temperature.  

The next day, drain the garbanzo beans and rinse thoroughly.  Place them in a large pot with 8 cups of cold water. Cover with a lid and bring them to a boil over high heat.  When the water comes to a rolling boil, remove from the heat and skim off the foam on top.  

Return the pot to medium-high heat and cook uncovered for another 10 to 15 minutes. Skim off any additional foam several times as they cook. 

Test the garbanzo beans for doneness by squeezing one between your fingers.  It should be a bit soft.  Reduce the heat to simmer and cover the pot.  Continue to simmer for another 25 to 30 minutes. 

The finished garbanzo beans should be very soft but still hold their shape, and the skins will begin to come off. Taste a bean. It should melt in your mouth with no crunch to it.  If needed, continue to cook until very soft. Drain the garbanzo beans and reserve 1 cup of the cooking liquid (aquafaba).

In a blender or food processor, add the tahini sauce and lemon juice. Process until thick and creamy, pausing periodically to scrape down the sides and bottom of the container. 

Add the garlic and salt and process until completely smooth.  Stop the motor, scrape down the sides, and add half of the garbanzo beans. Process the mixture with enough leftover liquid (aquafaba) to make a smooth mixture. Add the remaining chickpeas and process until smooth and creamy.  

Add additional aquafaba liquid, or cold tap water, blending to the desired consistency.

Transfer the hummus to a serving bowl and drizzle with olive oil.  Sprinkle with toasted pine nuts, chili flakes, and parsley. Serve with pita bread, baked pita chips, or fresh veggies.