1 pound (16 oz.) dried chickpeas/garbanzo beans (or three 15 oz. cans)
2 cups greek yogurt
1/4 cup tahini (sesame seed paste)
1/4 cup lemon juice
2 tbsp olive oil
4 cloves garlic, minced (less, if you don't love garlic like I do)
Spices (to taste, but here's my guess of how much I like):
1 tsp salt
1/2 tsp pepper
1/2 tsp coriander
1/2 tsp paprika
If you are using dried beans, soak/cook them as you'd like. I used my Instant Pot and 35 minutes later, voila! Let them cool for a bit before proceeding. I prefer using dried beans for the same reasons I like making my own hummus: it's cheaper and less sodium. For convenience sake, feel free to use canned beans. It shouldn't affect the taste too drastically.
Once beans are cool, put everything in a food processor or blender and pulse until smooth. (Or, a bowl with an immersion blender, like I did -- I love my immersion blender.)
You'll likely find tahini in the "international foods" section of your grocery store -- mediterranean genre. I made hummus without this for a long time, so it's not critical, but does make it more legit.
I sprinkled a lil extra paprika on top, because it felt right. Not required.
This recipe makes quite a bit of hummus. We plan to use it for both of us to snack on with veggies during the week. I wouldn't recommend storing it for much longer than a week, so if you don't eat much hummus, half the recipe.