1 cup raw chick peas
1 teaspoon baking soda
1 cup tehina
1/2 cup lemon juice, or to taste
2 cloves garlic
1 teaspoon salt
Freshly ground pepper to taste
1/4 teaspoon cumin
Olive oil
Paprika
2 tablespoons fresh parsley
Olives

Soak the chick peas in water with the baking soda over night. Add water to cover by 1/3 and simmer, covered, about 1 hour, or until the skin separates. Drain.
Reserve 1/2 cup chick peas, place the rest in a food processor or blend with the tehina, lemon juice, garlic, salt pepper, and cumin. Process or whirl until smooth. To serve, place the hummus in a large attractive flat plate. Smooth it down with the back of a spoon. Sprinkle with the remaining chick peas, olive oil, and paprika. Garnish with parsley and olives.
I find that it always helps to serve with a large basket filled with hot pita cut in wedges for dipping.