Soak dry chickpeas overnight.

Drain the soaked chickpeas.

Place soaked chickpeas in a saucepan and cover with cold water.

Add baking soda and bring to boil, then reduce heat and simmer until chickpeas are soft (about an hour).

Drain the chickpeas.

Blend the cooked chickpeas in a food processor, adding ice cubes one at a time.

Add fat-free yogurt, tahini, lemon juice, crushed garlic, sea salt, paprika, and cumin (optional).

Blend until smooth.

Spread the hummus into a bowl or plate.

Drizzle generously with extra virgin olive oil.

Sprinkle with paprika or ground cumin for garnish.

Serve at room temperature.