Soak the dried garbanzo beans on the counter overnight, about 8-12 hours.

Drain the beans, then add to a large pot. Fill with warm water to cover the beans, then stir in the baking soda. Place over medium high heat and bring to a boil. Reduce heat to simmer 1-2 hours, until super tender and easy to mash.

Drain the boiled chickpeas, then spread out on a large rimmed baking pan. Place in the freezer for 2-3 hours, until mostly frozen.

Add 1 1/2 cups of the frozen chickpeas with 2 tablespoons cold water to a food processor. Blend until mostly mashed.

Add the tahini, olive oil, and lemon juice. Blend until smooth, adding more tahini or lemon juice as needed.

Add the ground cumin, grated garlic, and salt. Pulse until well incorporated.

To make the steak, season the thinly sliced steak with salt and black pepper. In a large skillet over medium high heat, add the steak to sear untouched for 30 seconds. Add the butter and cook an additional 30 seconds, then slip over the steak pieces to cook untouched another minute, or until desired doneness.

Enjoy the steak over the homemade hummus with pickled onions, crumbled feta, and fresh dill!