Put chickpeas and baking soda in a saucepan and cover with about an inch of water. Bring to a boil, then reduce heat to a simmer for 20 minutes.
While the chickpeas cook, put the garlic clove and lemon juice in the food processor and chop the garlic finely. Let these sit. This step keeps the garlic from getting bitter.
After 20 minutes, put the chickpeas in a strainer and rinse with cold water. Add the drained chickpeas to the food processor.
Add the tahini, salt, and paprika to the food processor and blend all the ingredients. With the food processor running, add the water. Blend until the texture becomes creamy.
Taste and adjust flavors if necessary. Pour the mixture into a bowl and top with a drizzle of olive oil. You can also add some garnishes. Popular options are parsley and sumac.