–400 g (14 oz) chickpeas (1 can canned or ~120 g dry chickpeas soaked overnight in water and boiled until soft) - 1 clove of garlic - 60 g (2 ⅛ oz) tahini - 60 g (2 ⅛ oz) Turkish yogurt (or Greek yogurt) - 30 ml (2 tbsp.) olive oil - ½ tsp. ground zither - 1 tsp. salt - ½ lemon (juice) - ½ tsp. paprika for decoration
Drain the liquid from the can of chickpeas. Clean the chickpeas from the outer husks by soaking them in water and then kneading them between the palms of your hands. Drain the water and husks, making sure the chickpeas are all cleaned.
Place hummus on a plate and chill in the refrigerator for 1-2 hours. Before serving, sprinkle with paprika and garnish as desired. Drizzle with olive oil.