Drain and rinse the chickpeas in a colander under cool running water for about 30 seconds, then let excess water drip away.

Transfer chickpeas, Greek yogurt, olive oil, and minced garlic to the bowl of a food processor.

Pulse 10–15 times, scraping down the sides with a rubber spatula, until the mixture is roughly chunky.

Add lemon juice, ground cumin, sea salt, and black pepper; pulse another 8–10 times to incorporate.

With the processor running on low, slowly drizzle in 2–3 tablespoons of water until the hummus becomes smooth and creamy.

Taste and adjust seasonings with more salt, lemon juice, or garlic as desired, pulsing briefly after each addition.

Spoon hummus into a serving bowl, create a shallow well in the center, drizzle with additional olive oil, and sprinkle with paprika or parsley if using.

Let the hummus rest at room temperature for 15 minutes before serving to allow flavors to meld.