Hummus with Yogurt and Lemon

• 2 large garlic cloves
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 2 tablespoons plain nonfat yogurt
• 2 tablespoons tahini (sesame seed paste)
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin

1. Mince garlic in processor.
2. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl.
3. Season hummus to taste with salt and pepper.
4. Transfer to small bowl.
5. (Can be prepared 3 days ahead.
6. Cover and refrigerate.
7. Bring to room temperature before serving.)

garlic, garbanzo beans, nonfat yogurt, tahini, lemon juice, ground cumin

Taken from www.epicurious.com/recipes/food/views/hummus-with-yogurt-and-lemon-4810 (may not work)