Boil the chickpeas with baking soda to plump them up and soften. This is the secret to getting a seriously creamy hummus.
In a food processor, combine garlic, lime juice, tahini and olive oil. Blend into a mostly smooth paste.
Add the green chiles, cilantro, cumin, coriander and salt to the tahini paste mixture. Blend again until it smooths out.
Add the chickpeas and blend again until smooth. Refrigerate for a few hours to chill and allow the flavors to meld.