In a medium to large pot put in the drained garbanzo beans, the baking soda, 1 tsp of salt and cold water, about an inch and a half over the top of the beans.
Bring to a boil and let simmer, after a few minutes you can skim the top foam off the boiling beans, then resume simmering for one hour. The beans are done when they are tender. At this point of the recipe you may substitute canned garbanzos (which are cooked already). Reserve the leftover water or liquid from the can for later in the recipe.
In a food processor, add the garlic and pulse the food processor until the garlic is minced, add in the garbanzo beans, white pepper and tahini paste. Have the leftover liquid from the can or the boiled beans ready and pulse the machine while adding the liquid. once it spins freely and fairy smoothly (churning the top of the pile also), stop adding liquid and let spin on high for about 5 minutes. Taste. Add in the lemon juice and the olive oil, let it spin for a minute and then taste it again. If the mix is not smooth enough let it run on high for a little longer. (If it is way too thick you can add some water or the reserved cooking liquid). Adjust your salt/pepper & lemon content at this point for your perfect balance.
Serve cold with swirl of good virgin olive oil & warmed pita bread and/or Crudités (raw vegetable slices). Also great as a spread for some vegetable sandwiches.