Drain the canned chickpeas and rinse under cold water. For an extra-silky hummus, pinch the skins off a handful of chickpeas and discard. This step is optional but improves texture.

Combine ingredients

In a food processor, combine the drained chickpeas, lemon juice, yogurt (if using), garlic cloves, ground cumin, salt, and black pepper. Pulse several times to break down the chickpeas.

Process to smooth

With the processor running, stream in 3 tablespoons olive oil and the reserved chickpea liquid (or additional water) a little at a time until the mixture becomes creamy and spreads easily — about 1–2 minutes of processing total. Stop and scrape down the bowl as needed. Add more aquafaba/water, 1 teaspoon at a time, if it's too thick.

Fold in fresh herbs

Add the chopped parsley, chives, and dill to the processed hummus and pulse 2–3 times to incorporate while retaining flecks of green. Taste and adjust seasoning with additional salt, pepper, or lemon juice.

Transfer and chill

Spoon the hummus into a shallow serving bowl and level the top. If making ahead, cover and refrigerate for up to 48 hours to let flavors meld.

Finishing Oil & Herb Drizzle

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, lemon zest, and 1/4 teaspoon sea salt. Let sit for 5 minutes so flavors marry.

Before serving, make a shallow well in the center of the hummus and drizzle the herb oil over the top. Sprinkle smoked paprika around the well for color and a mild smoky note.

Toasted Naan

Preheat the oven to 425°F (220°C) or heat a skillet over medium-high heat if toasting on the stovetop.

Whisk melted butter (or olive oil) with minced garlic. Brush both sides of each naan lightly with the mixture and sprinkle with coarse sea salt.

Oven method: Place naan directly on the oven rack or on a baking sheet and bake 4–6 minutes until edges are golden and slightly crisp. Stovetop method: Cook naan 1–2 minutes per side in a hot dry skillet until toasted and blistered.

Cut into wedges or keep whole. Serve warm alongside the hummus for dipping.