Drain the canned beans into a sieve, reserving about 2 tablespoons of the liquid. Rinse the beans under cold water and let drain for a minute. Transfer beans to the bowl of a food processor.

Soften for smoother texture (optional)

If you prefer an extra-smooth dip, warm the drained beans briefly in a small saucepan with 1 tablespoon olive oil over low heat for 2–3 minutes, stirring, then cool slightly before processing.

Aromatics & flavor

Add aromatics

To the food processor with the beans add 2 tablespoons olive oil, lemon juice, garlic cloves, cumin, smoked paprika, salt, and pepper.

Blend until combined

Pulse the mixture 6–8 times, then run the processor continuously until the mixture is mostly smooth, about 45–60 seconds. Stop and scrape down the sides as needed.

Creaminess & balance

Emulsify and adjust texture

Add the Greek yogurt (or silken tofu) and tahini to the processor. With the motor running, drizzle in the reserved bean liquid and the remaining 1 tablespoon olive oil. Continue processing until very smooth, 30–45 seconds. If dip is too thick, add up to 1–2 tablespoons water or reserved bean liquid, 1 teaspoon at a time, until desired consistency is reached.

Taste and season

Taste the dip and adjust seasoning: add more salt, lemon juice (in 1/2 teaspoon increments), or cumin/paprika to your preference.

Finishing & garnish

Transfer the dip to a serving bowl, smooth the top with the back of a spoon, and create a small well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle chopped parsley or cilantro, and scatter red pepper flakes if using.

Serve immediately with pita chips, vegetable sticks, or crackers. The dip will keep covered in the refrigerator for up to 4 days; bring to room temperature and stir before serving.