Hummus

1 1/2 c. cooked or canned Garbanzo beans, rinsed and drained
1/2 c. non-fat plain yogurt
1 tsp. minced garlic
1 tbsp. lemon juice
1 tsp cumin
1 tsp. sesame oil (optional)
Place all ingredients in blender or food processor, blend until smooth. Refrigerate until ready to use.

This low-fat version of the classic Middle-Eastern Dip goes well with raw vegetables and whole wheat pita triangles. It also makes a delicious sandwich or bread spread.