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.)