• 1 can (15 ounces) garbanzo beans (chickpeas), drained and rinsed

• 2 tablespoons lemon juice (fresh or bottled)

• 2 teaspoons vegetable oil

• 1⁄2 cup nonfat plain yogurt

• 1 clove garlic, or 1/4 teaspoon garlic powder

• 1⁄4 teaspoon black pepper

• 1⁄2 teaspoon ground cumin

1. Place all ingredients in a blender.

2. Blend to desired consistency (more time for smooth dip, less for a chunky dip).

3. If hummus seems too thick, add 2 teaspoons of water.

4. Refrigerate leftovers within 2 hours.

If you don’t have a Food Processor/Blender:

1. Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.

2. Mix with other ingredients in a small bowl.

3. If hummus seems too thick, add 2 teaspoons of water.

4. Refrigerate leftovers within 2 hours.

• Add ingredients

• Scoop out into a bowl

• Measure ingredients

• Use blender