Lighter Hummus - cooking recipe

Ingredients

1 (19 ounce) can chickpeas (or 2 cups cooked)
6 tablespoons plain nonfat yogurt
3 -4 tablespoons tahini
3 tablespoons lemon juice (preferably fresh)
1/2 teaspoon ground cumin
2 garlic cloves, crushed (or to taste)
3 tablespoons fresh parsley, chopped (or 2-3 tsp dried parsley)

Preparation

Using food processor, combine chickpeas, yogurt, tahini, lemon juice, cumin and garlic.
Process until the mixture is smooth.
Add parsley and continue processing until parsley is finely chopped.
Place in covered serving dish and refrigerate for a few hours.
Serve with pita bread or crackers, or use as a sandwich spread.