Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Use a fork to mash until mostly smooth with some small chunks remaining for texture - about 1 minute of mashing.

Add the Greek yogurt and lime juice to the bowl. Stir vigorously with the fork until fully combined and the mixture lightens in color slightly, about 30 seconds.

Grate the garlic clove directly into the bowl using a Microplane - this prevents any harsh garlic bites. Add the olive oil, cumin, salt, and pepper. Fold everything together until you see no streaks of yogurt.

Stir in the chopped cilantro. Taste and adjust - you want a bright, tangy balance. Add more lime juice if it tastes flat, more salt if it tastes bland, or a pinch more cumin for earthiness.

Transfer to a serving bowl and garnish with extra cilantro. Serve immediately with pita chips and vegetables, or press plastic wrap directly onto the surface and refrigerate up to 4 hours.