Cook the chickpeas in fresh water until soft. While they are still warm, pound them in a solid bowl with the garlic, cumin, olive oil and lemon juice (or whizz them all together in an electric mixer). Adapt the flavour to your taste by adding more olive oil or lemon juice. Bind witli the yogurt and season to taste.
Spoon the humus into a bowl, then moisten the surface with a little olive oil. Sprinkle kırmızı biber over the top and eat with warm fresh bread or pide.