Start by rinsing and draining the chickpeas thoroughly to remove any excess sodium from the canning process.
In your food processor, combine the rinsed chickpeas, lemon juice, minced garlic, and salt. Pulse until the mixture is well combined but still chunky.
Add the plain yogurt and 3 tablespoons of extra virgin olive oil to the mixture. Blend again until the hummus is creamy and smooth.
Sprinkle in the smoked paprika and blend once more. Taste your hummus and adjust the seasoning as needed.
Transfer the hummus to a serving bowl. Drizzle with additional olive oil and sprinkle with minced fresh parsley for a lovely presentation.
