Hummus with Yogurt & Lemon

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

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.

Delicious lower fat version of an old favourite.