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.