Pour the chickpeas into a large bowl; cover with boiling water and let soak for 1 hour. Drain and pat dry.
Place chickpeas in a large pot on medium heat, sprinkle with the baking soda to coat them. Warm and stir them for 3-4 minutes, then cover with cool water.
Increase to high heat till liquid comes to a boil, reduce heat to medium- low until the water simmering. Cook the chickpeas until soft, 45 minutes - 2 hours. Remove from the heat and roughly stir the chickpeas to loosen as many skins as possible to get them afloat. Tilt the pot, using a slotted spoon try to skim off as many skins as you can and discard. Carefully pour off the cooking water through a strainer into a bowl catching more skins and reserving 1 cup of the cooking liquid. Remove any remaining skin by gently rubbing them off between your fingers, discard.
Chill the chickpea cooking liquid for 2 hours.
Cut the fresh garlic clove in half lengthwise making sure there is no green sprouting, if there is discard and fins a more firm clove. Mince.
Add minced garlic and chickpeas into a food processor and pulse for a few minutes until it forms a thick, smooth paste.
While the machine is running, gradually add in the tahini, salt, and lemon juice, processing until well incorporated, stopping to scrape the sides when needed.
Continue to puree adding in the chilled chickpea liquid 1 tablespoon at a time till the hummus as reached a lighter color. Taste as you go adding more lemon or salt when needed, make sure not to add too much liquid because you want it to stay thick.
Plate in a shallow bowl, use the back of the spoon to make a dip and turning the plate getting closer to the edge of the rim. Generously drizzle with olive oil and sprinkle zaatar.