Mix Fat-Free Greek Yogurt (1 cup), Tahini (2 tablespoon), Garlic (1 clove), Honey (1/2 teaspoon), Paprika (to taste) and Ground Ginger (to taste). Cover and let the flavors mingle in fridge. In small bowl, combine Medium Grind Bulgur Wheat (1/2 cup) and Water (1/2 cup). Set aside thirty minutes or so, until water is absorbed. Drain off any excess water.
While bulgur is doing its thing, combine Canned Chickpeas (315 gram), Onion (1/2 cup), Garlic (2 clove), Salt (1 teaspoon), Finely Ground Black Pepper (1/2 teaspoon) and Chili Powder (1 teaspoon) in a food processor until it holds together in a dough. Don’t over do it though, we don’t want hummus! If dough seems overly wet and sticks to your hands, add flour one tablespoon at a time.