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