Hummus with Yogurt & Lemon
- 2 large garlic cloves
- 1 15 oz can chick peas (garbanzo beans) drained
- 2 T plain non-fat yogurt
- 2 T tahini
- 2 T fresh lemon juice
- pinch ground cumin
Mince garlic in processor. Add remaining ingredients and process, scraping down sides of the bowl regularly, until a coarse puree results. Season to taste with salt and pepper.
Transfer to a small bowl, cover and place in fridge. Bring to room temperature before serving with raw vegetable sticks or pita bread. Keeps refrigerated for at least three days.
Makes a cup and a half.
Comments: Delicious lower fat version of an old favourite.