Creamy Yogurt Hummus

Adapted from Canadian Living


    2/3 cup 2% plain yogurt, stained in cheesecloth
    1 can (19 oz) chickpeas, drained and rinsed 
    2 1 tbsp lemon juice 
    2 tbsp 3 tbsp toasted sesame seeds, ground 
    1/4 tsp ground cumin 
    3/4 1/2 tsp salt or to taste
    1 clove garlic, minced 
    3 tbsp  1 tbsp extra-virgin olive oil
    Puree the chickpeas on med-low speed until pureed.  Doing this step without any of the other ingredients results in a creamier and smoother hummus.  Drizzle in the olive oil while the food processor is running.  Next drizzle in the lemon juice.  Add the yogurt and all the spices and puree until all combined making sure to scrape down the bowl.  Taste to check for seasoning.  
    Put everything in the food processor and blend until smooth.