Place the drained chickpeas, Greek yogurt, tahini, lemon juice, olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper in a small food processor or blender. Secure the lid.

Process until smooth

Pulse and then run the processor for 30–60 seconds until the mixture is mostly smooth. Stop and scrape down the sides with a rubber spatula as needed.

Adjust texture

If the dip is too thick or grainy, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and process again until you reach a creamy, spreadable consistency (about 10–20 seconds).

Taste and balance

Taste the dip and adjust seasoning: add more lemon juice for brightness, a pinch more salt for seasoning, or 1/4 teaspoon additional tahini if you want a deeper sesame flavor. Blend briefly to combine any additions.

Plating and garnish

Spoon the dip into a small shallow bowl. Drizzle the remaining 1 teaspoon extra-virgin olive oil over the top and sprinkle the chopped parsley and an extra pinch of smoked paprika if desired.

Pita

Warm or toast the pita: Heat a small dry skillet over medium heat. Brush the pita lightly on both sides with the optional 1/2 teaspoon olive oil if desired. Place the pita in the skillet for 30–45 seconds per side until warm and slightly puffed and golden in spots. Alternatively, warm in a 350°F (175°C) oven for 4–6 minutes or microwave for 15–20 seconds.

Cut the warmed pita into 6 wedges or open the pocket. Serve immediately alongside the meze dip for dipping.