Drain and rinse the chickpeas. Place in a stock pot with baking soda and water. Bring to a boil and simmer until the chickpeas are tender, about 1 ½ hours. Drain well, reserving 1/4 cup of cooking liquid.
In a food processor, combine chickpeas and salt and blend for 30 seconds, periodically stopping the processor to scrape down the sides of the bowl.
Add tahini, sun-dried tomatoes, oil from tomatoes, red wine vinegar, and reserved liquid and process 15 seconds. Scrape down the sides of the bowl and continue to process until you have a smooth puree. With the machine running, slowly drizzle in the olive oil and process until incorporated.
Transfer to a serving bowl and serve.