Rinse and peel the pre cooked chickpeas in cold water. Store bought chickpeas in water are fine. It’s a good idea to get as much skin off the chickpeas before blending as it creates a smoother hummus texture. It’s a little time-consuming but worth it.
Once they are rinsed and skinned, add them to a pot with hot water and boil them for 3-4 minutes until they are cooked. Then, take them out of the pot and pat dry.
In a food processor, add your chickpeas, 4 tbsp of tahini, juice from 2 lemons, 1 tsp of salt, 1tbsp of cumin, 1 tsp of cayenne pepper, 1 tsp of minced garlic, 1 tbsp of greek yoghurt and 1 tbsp of greek yoghurt. Blend until everything is combined and it looks like a thick paste. It will take a while for everything to combine, but be patient.
If you feel the mixture is too dry at this point, add in more yoghurt or olive oil to the mix.
Once everything has been combined and is smooth, dish it up and garnish with fresh cilantro (coriander), paprika and a generous dash of olive oil.