Soak chickpeas in a large bowl with plenty of water overnight (at least 8 hours).

Drain the chickpeas and place them in a large pot.

Cover with water, about 3 inches above the chickpeas.

Add baking soda and bring to a boil over high heat.

Reduce heat to medium-low and skim off any foam.

Simmer uncovered for 30-40 minutes, until chickpeas are soft.

Turn off the heat and let cool to room temperature.

Drain the chickpeas, reserving 1/2 cup of cooking liquid.

Place the chickpeas in a food processor and blend until a thick paste forms, adding cooking liquid as needed.

Add tahini, lemon juice, and salt and process until light and fluffy. Adjust seasoning to taste.

Heat a grill or grill pan over medium-high heat.

Toss asparagus with olive oil and salt.

Grill asparagus for 3-4 minutes per side, until charred and cooked through.

Cut asparagus into 1-inch pieces on the bias.

Toss asparagus with Aleppo pepper and lemon zest and finishing salt.

In a separate bowl, toss julienned radishes with cilantro, lemon juice, olive oil, salt, and sumac.

Plate the hummus on each serving dish.

Create a well in the middle of the hummus.

Place asparagus and sumac-radish salad into each well.

Drizzle with olive oil and garnish with sumac and black sesame seeds.

Serve with pita bread.