> 5 tbsp sesame seeds
> 2 cloves garlic
> 1 7 oz can chickpeas
> 1 tbsp Greek yogurt
> 2 tbsp olive oil
> 3 tbsp lemon juice
> 1 pinch salt
> 1 pinch cayenne pepper
> 1 pinch paprika
> 2 tbsp parsley
Toast the sesame seeds in a dry skillet until golden brown, stirring seeds constantly so they do not burn. Halve the garlic.
Place the garlic in a food processor with the chickpeas, 3 tbsp reserved liquid from the can, sesame seeds, yogurt and 1 tbsp oil. Purée until smooth, 1 min.
Add the lemon juice and pulse to combine. Add sugar, cayenne, salt (in moderation) and pepper to taste.
Spoon hummus into a shallow bowl and form a spiral with a teaspoon. Drizzle with the remaining oil and the paprika.
Chop the parsley and sprinkle over the hummus.