Place chickpeas and baking soda into a medium saucepan and cover with cold water. Bring to a low boil. Stir occasionally and cook for 15-20 minutes or until beans are super squishy. Remove, drain and cool.
In large food processor, combine drained chickpeas, garlic, kosher salt, tahini, lemon juice and water. Blend until super smooth.
Place in serving dish, making a dent in the center. Spoon in harissa. More extra virgin olive oil can be added at this time if desired. you can also swirl it around to evenly distribute the flavor.
If you've tried this recipe, come back and let us know how it was!