1. Soak Chickpeas in water with baking soda overnight. 2. Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour. 3. Drain and cool. 4. If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them. 5. Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times. 6. Stir sesame oil thoroughly to combine before measuring. 7. Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken.