Place the dry chickpeas in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas. Let them soak overnight in the fridge.
Drain the chickpeas. Place them in a pot and fill with new water, the salt and baking soda.
Bring the chickpeas to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chickpeas for an hour, add bayleafs, red pepper, onion, sliced lemon, 2 garlic cloves. They should soften so they can easily be smushed with your fingers.
Drain the chickpeas and let them cool until they come to room temperature.
Using a food processor, pulse the chickpeas, lemon juice, roasted garlic cloves and tahini. While the food processor is running, slowly pour in the oil. Check the texture and thickness of the hummus. If needed, add more oil to desired consistency. Add salt & Tabasco to taste, enjoy!
