If you prefer a milder garlic flavor, place the chopped garlic in a small bowl with the lemon juice and let it sit for 5–10 minutes to soften the bite.

Drain and rinse the chickpeas. For extra-smooth hummus, gently rub them between your hands to loosen the skins and discard the skins. This step is optional but improves creaminess.

Add the garlic and lemon juice (including any soaking juices), salt, cumin, and paprika to a food processor or high-speed blender. Process for about 30 seconds, scraping down the sides once, to break down the garlic and create a flavorful base.

Add the chickpeas and 2 tablespoons of aquafaba to the processor. Blend for 30–60 seconds. The mixture will look thick and slightly grainy at this stage. Scrape down the sides of the bowl.

Add the yogurt and 1–2 tablespoons of olive oil (if using). Blend for 1–2 minutes. While the machine is running, drizzle in 1–2 tablespoons of ice-cold water. The hummus should start to lighten in color and become smoother.

Continue processing, adding more aquafaba or ice-cold water a tablespoon at a time until the hummus reaches your preferred consistency—thick and spreadable or lighter and dippable.

Taste the hummus and adjust the seasoning. Add more salt, lemon juice, or a little extra finely grated garlic if desired. Blend briefly again to incorporate any adjustments.

Transfer the hummus to a serving bowl or airtight container. Chill in the refrigerator for 30–60 minutes to allow the flavors to meld and the texture to thicken slightly.

Before serving, use the back of a spoon to swirl a shallow well in the center. Drizzle with olive oil if desired, then garnish with paprika or za’atar, chopped parsley, and toasted pine nuts or sunflower seeds. Serve with warm pita, vegetables, crackers, or use as a sandwich spread.