Add chickpeas and baking soda to a medium saucepan. Cover with water and bring to a boil on the stove over high heat. Boil for 20 minutes until the chickpeas are soft. Add more water if it evaporates before the time is up.
Drain the chickpeas and rinse them with cold water. (No need to peel them!)
In a food processor, combine lemon juice, garlic, pine nuts, salt, and cumin. Pulse until garlic and pine nuts are finely chopped.
Add the tahini and blend until the mixture is thick. Scrape the sides.
Add in 2 tablespoons ice water and blend again until pale and creamy.
Add chickpeas. Blend, then slowly drizzle in olive oil. Blend again until smooth, scraping sides as needed. Use ice cubes or additional ice water to help smooth it until you get the consistency you desire.
Taste and adjust flavors according to preference. Place hummus in the refrigerator before serving if you prefer it served cold.
In a separate bowl, make the toasted pine nut and olive oil topping: Add pine nuts, olive oil, garlic, oregano, paprika, and salt. Mix to combine.
Scoop hummus into a serving dish and drizzle the pine nut and olive oil topping over top. Garnish with fresh parsley.