Step 2. Optional for roasted chickpeas: Preheat the oven to 425ºF. Transfer the chickpeas to a large rimmed nonstick baking sheet. Toss them in a drizzle of olive oil. Cook the chickpeas for 15 minutes, then broil for 2 minutes more, or until golden brown.
Step 3. Heat the oil. Add onion, and baking soda. Cook for 10 minutes, stirring occasionally, until golden brown. Add pasta water, hummus, and sun-dried tomatoes.