12 ounces dried chickpeas (about 2 cups)
2 teaspoons baking soda
1 cup packed fresh parsley leaves (about 1 bunch)
3/4 cup tahini
Zest of 1 lemon and juice of 2 lemons (about 1/3 cup juice)
2 cloves garlic
Kosher salt
1/4 to 1/2 cup ice water1 cup extra-virgin olive oil
1/4 teaspoon ground cayenne
1/4 teaspoon ground cumin
Warm pita wedges, for serving