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Paula Disbrowe's Smoky Hummus, from Cowgirl Cuisine

When Paula described liking her hummus as light and creamy as buttercream, I thought – aren't we being just a tad dramatic to describe a simple Middle Eastern spread? I was also a little put off by her addition of plain yogurt (not that I have anything against yogurt – it's becoming my signature ingredient in the way that butter is Paula Dean's and Mascarpone is Giada's.) But I'd never seen this added before and it struck me as a weird form of cheating.

Luckily I got over myself. Her addition of yogurt has to be the trick to getting such a luxurious, silky texture. Here's to cheating!

1 to 2
large garlic cloves
1
tablespoon chopped fresh rosemary
¾
teaspoon kosher salt
2
(15 oz) cans chickpeas, drained and rinsed
2 to 3
tablespoons sesame tahini
⅓
cup plain yogurt (I prefer Greek!)
2
Lemons, juiced
4 to 6
tablespoons Extra Virgin Olive Oil
2
teaspoons ground cumin (at least!)
½
teaspoon smoke spanish parprika or aleppo pepper
Hot sauce

Please the garlic, rosemary, and salt in the bowl of a food processor and process until coarsely chopped. Add the chickpeas and process until they are broken down. Add the tahini, yogurt, the juice of 1 lemon, 4 tablespoons olive oil, cumin, and smoked paprika and process until smooth. Taste for seasoning and add more salt and lemon juice, the remaining olive oil, and hot sauce to acheve the desired balance and consistency. Puree until very smooth. Store in a sealed container in the fridge for up to 5 days. For the best flavor, bring to room temperature before serving and garnish with an additional drizzle of olive oil and a sprinkling of paprika or Aleppo pepper as desired, and a sprig of rosemary.