Drain and rinse chickpeas, then add all ingredients (chickpeas through black pepper) to a food processor and blend until smooth.
Store in a covered container in the refrigerator until ready to serve.
Dissolve yeast and honey in 1 1/2 cups of warm water; let sit for 10 minutes.
Add salt and flour to yeast mixture; mix thoroughly and knead for 5 minutes. Cover and let rise for 30 minutes.
After rising, roll pieces into ropes and shape as desired.
Dissolve baking soda in 2 cups of warm water, then dip the dough shapes into the mixture.
Place on a greased (or parchment lined) cookie sheet and let rise again for 1 hour.
Preheat oven to 450°F.
Bake pretzels for 10 minutes or until brown and cooked through.
Serve with hummus for dipping.