Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

In a food processor or high speed blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavour can mellow, ideally 5 minutes or longer.

Add the drained, over-cooked chickpeas, truffle oil, olive oil, lemon juice, tahini, aquafaba, salt and pepper to food processor. Process until the hummus is coarsely pureed.

Taste for seasoning, you might need to add some more truffle oil, lemon juice, or salt and pepper depending of your taste.

Serve chilled with crackers, or pita bread.