1. Drain and rinse the soaked chickpeas. Add to a pressure cooker with 2 1/2 – 3 cups of water (just to cover the chickpeas), baking soda and salt. Set to bean setting or cook on high for 15 minutes and let the pressure naturally release. The chickpeas should be VERY soft.
2. Drain the chickpeas and reserve the aquafaba. If the aquafaba looks loose, place into a pot and reduce over medium heat until thickened. Set aside to let it cool.
3. In the meantime, Add the soft chickpeas, garlic, lemon juice, tahini, salt, pepper and cumin to a blender or food processor. Stat on low speed and pour in the water and blend until smooth. 
4. Measure out the aquafaba and whip until soft – to stiff peaks form (the stiffness of the peaks will depend on the temperature of aquafaba, the type of chickpeas and how reduced it is). Tip: 1/4 tsp of xanthum gum or cream of tar tar can help hold the peaks. 
5. Fold in the aquabfaba into the hummus. Then start on low speed and blend for 30 seconds, just enough so its well combined but still fluffy.
6. Serve immediently (with the burnt miso brown butter paprika & crispy shallot furikake) or store for later, and enjoy!

Burnt Miso Brown Butter Paprika

1. Add butter to a small sauce pan over medium heat. Once melted, swirl and let it brown for about 1 minute. Turn off the heat and dissolve the miso paste in. Turn the heat back to medium low to medium and swirl until just brown and toasty. Turn off the heat, add smoked paprika and continue to brown with residual heat.