Soak the chickpeas overnight in 1 tsp baking soda, cover with water a few inches over the chickpea line. Just throw a towel over it.
The next day, drain the water, rinse the chickpeas, and cook in 3-4 cups water with the other tsp of baking soda for about 30 minutes, clearing the agua faba (the white foamy starch that forms) to the side as it forms. Do not overcook. It will be really hard to take the shells off the chickpeas if the beans are too mushy. They should be firm.
While this is cooking, sprinkle the sesame seeds on a dry cookie sheet and dry roast them in the oven for 15 to 25 minutes on 350F, until the seeds have a thick nutty aroma and are golden. You could also use a non stick or ceramic skillet. Do not use oil, they must be dry. Be sure not to over roast, they'll taste horrible.
Taking the shells off the cooked chickpeas can be hard. After they are done and put to the side, just keep rinsing them with cold water in a strainer and rubbing them off with your fingers, throwing them to the side. Try to get them all.
Put the golden sesame seeds in a food processor. You'll have to stop it often and scrape the sides with a spatula to get it to blend and break up. This can take a few minutes or more. Add olive oil as needed slowly until it becomes a mush, continuing to scrape the sides down to the blades, and then let it keep going until it is a tahini puree.
Slowly add the chickpeas, lemon, spices, yogurt, and olive oil to the food processor with the tahini. Add salt to taste. You may desire more or less garlic, spice, red pepper, zucchini, eggplant, sun dried tomato, pine nuts, basil, parsley, etc. If you need more liquid to emulsify it, then add more olive oil. Garnish with sun dried tomatoes and herb.