Place dry chickpeas in a large container and cover with 6 cups of water. Cover with a lid or plastic wrap and allow to sit at room temperature overnight.
Rinse soaked chickpeas, place in a sauce pot, and cover with cold water. Add baking soda and bring to a simmer. Cook until chickpeas are totally cooked through, at least 30 minutes. Remove from heat and drain chickpeas, reserving 1 cup of cooking liquid.
Place drained chickpeas, lemon juice, tahini and Hatch Chili Rub in food processor and puree until completely smooth, about 5 – 8 minutes. If using canned chickpeas, skip straight to this step. Taste for seasoning, add salt and more Hatch Chili Rub if needed. Allow to cool to room temperature.
Spoon into a large, shallow bowl to serve. Cover generously with Pickle Salsa and drizzle with Olive Oil. Serve alongside your choice of chips or vegetable crudité for dipping.