1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup plain fat free yogurt
2 tablespoons fresh lemon juice
3 garlic cloves, crushed
2 teaspoons olive oil
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground pepper

In a food processor or blender, puree all the ingredients until blended, but still a little chunky.

Makes 8 Servings