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Rinse and drain the chickpeas, reserving about 2 tablespoons of the liquid from the can.
In a large bowl, combine the chickpeas and reserved liquid. Use a potato masher or a fork to mash the chickpeas to your desired consistency.
Add celery and shallots, folding them together until incorporated.
In a small bowl, whisk together the tahini, lemon zest, lemon juice, Greek yogurt, Dijon mustard, salt, and pepper.
When the dressing is smooth, pour it over the chickpeas.
Add the dill and mix everything together until combined.
Serve immediately.