In a large pot bring water to a boil. Add baking soda and canned chickpeas. Boil for 20 minutes, drain and cool.
Place boiled chickpeas, tahini, lemon juice, garlic, smoked paprika, cayenne, cumin, coriander, and salt in the bowl of a food processer. Blend until ingredients are well mixed and, with food processor on, drizzle in oil until hummus is smooth and velvety.
Serve as an appetizer with pita and sliced vegetables or use as a spread for sandwiches and wraps.
Keep the liquid from the chickpea can to use for vegan egg white replacement.