Preheat the oven to 400°F. Chop the end of the garlic heads and place them in a shallow pan. Cover and cook for about 45 minutes. Let cool.
While the garlic is cooking, drain and rinse canned chickpeas and remove shells by gently squeezing them between your thumb and forefinger.
Place chickpeas in a medium sauce pot and fill with cold water to about 2 inches above chickpeas. Add baking soda and bring to a boil. Continue to boil gently for 3 minutes to soften chickpeas. Drain, rinse and let cool.
Squeeze the cooked garlic out of the cloves and place in food processor with lemon juice, cumin, paprika and sea salt and process until the garlic is as small as possible.
Add tahini and continue to process until well combined. Add cooked chickpeas and continue to process until very smooth.
Add the ice water and continue processing, adding an additional water, if necessary (1 tbsp at a time), to reach desired consistency. We do not find this necessary.
Feel free to halve this recipe for a smaller batch.