Put chickpeas and liquid into a saucepan, then cover the chickpeas with water to 1 inch higher than the beans. Add baking soda and bring to a boil. Boil 5 minutes, then drain and rinse chickpeas in hot water.
While chickpeas boil, combine in a food processor the lemon juice, garlic, salt, tahini, and cumin. Pulse and then let sit until the chickpeas are cooked.
Add the hot chickpeas to the food processor and blend until smooth, scraping the bowl as needed. Drizzle in a tablespoon of hot water at a time until desired consistency is achieved.
Serve on a platter with toasted pitas, romaine leaves, POM Pomegranate Arils, and other toppings.
