Place chickpeas in a bowl and cover with cold water. Soak overnight.
Transfer chickpeas and soaking water to a pot, adding additional water until chickpeas are covered with 2-3" of water. Add baking soda and first amount of salt. Bring to a boil, reduce to a simmer and cook until chickpeas are very tender, about 30-35 minutes.
Remove from heat and allow to cool slightly. Strain chickpeas, reserving cooking liquid. Transfer chickpeas to a food processor, reserving 1 cup of whole chickpeas to garnish.
Pulse chickpeas until coarsely chopped. Add 1/2 cup of reserved cooking liquid, tahini, lemon juice, second amount of salt, cumin, coriander, and garlic. Process until smooth, adding additional cooking liquid or water as needed for desired texture. Hold refrigerated until needed.
This extra smooth hummus is delicious served on its own as an appetizer, topped with seasoning blends or pomegranate seeds, used as a spread on a wrap or sandwich, or even as a little extra protein for a salad!
Baking soda will help make an extra smooth hummus if using canned chickpeas. Simply boil canned chickpeas with 1 teaspoon baking soda in the water for 10 minutes!
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