2 Cans of Chickpeas, drained and rinsed in very cold water*
? to ¼ cup of Fat Free Greek Yogurt
4 Garlic Cloves, peeled
3-4 Tablespoons of Fresh Lemon Juice
Himalayan Pink Sea Salt to taste
Fresh Cracked White Ground Pepper, optional
¼ Teaspoon of Sweet Paprika, optional
? Teaspoon of Cumin, optional
*Before beginning, drain the chickpeas. Rinse them under very cold water in a colander. Shake well and lay them out on paper towels. Take a few paper towels and dab the tops of the beans too. Let them dry out for about 1 hour. After 1 hour, it will be easy to “peel” the skins off the beans. It is not mandatory to peel them, but I do and I think it produces a very creamy silky taste to the hummus as opposed to not doing peeling them. Also, I think peeling the beans results in a lighter hummus too (if that matters to you)
In a food processor, combine ½ of the garbanzo beans and start pureeing. While pureeing, add a ice cube and continue pureeing. Add remaining beans and another ice cube and puree.
Add in the yogurt, garlic cloves, lemon juice and pink sea salt.
Taste and adjust ingredients to what you like. Add ground white pepper and cumin and mix again (if adding).
Garnish with a sprinkling of sweet paprika if using.