Turkish Hummus

From Mediterranean Harvest by Martha Rose Shulman: 

the secret ingredient here is drained yogurt, which is just yogurt hung for a few hours in cheesecloth or a colander. You will easily use the remaining 'yogurt cheese' as a spread, or to thicken dressings or in mashed potatoes.

• 1 cup dried chickpeas, picked over, rinsed, and soaked in 4 cups water for 6 hours or overnight; or 2 cups drained and rinsed canned chickpeas
  
• 4 cups water (if using dried chickpeas)
• salt
• 2 to 4 garlic cloves to taste
• 1 tsp ground cumin seeds
• 4 T extra virgin olive oil
• 3 T fresh lemon juice (more to taste)
• 3 T drained yogurt
• 1/2 tsp aleppo pepper (I used 1/8 t ancho chile & 3/8 t spanish paprika)

Bring dried chickpeas to a boil, reduce heat and simmer for one hour. Add about 2 tsp salt and continue to simmer for another hour. Drain.

Process garlic in a food processor until it adheres to the sides of the bowl. Scrape down the sides, add the chickpeas and cumin and process to a coarse puree.

Combine 3 T olive oil with the lemon juice and yogurt; add to the chickpeas and process until smooth. Add salt and a bit more lemon juice if you like. I added the pepper/paprika mix as well, but really you would drizzle the remaining olive oil over the top,  and then sprinkle with the aleppo pepper.