15 oz can garbanzo beans, drained, rinsed and drained again
1 tsp minced garlic
3 TBSP low-fat plain yogurt (add more if desired)
salt to taste
4 TBSP fresh lemon juice
1/4 cup tahini paste (sesame butter, made from ground sesame seeds)
1 TBSP finely chopped fresh parsley
4 green onions, finely chopped, the white and part of the green
Pepper to taste
Place the garbanzo beans in a food processor. Add the garlic, yogurt, salt if desired, lemon juice, tahini, and parsley. Pulse mixture in the food processor, scraping sides often with the spatula, until smooth. Stir in green onions and spoon into serving bowl. To serve, set the bowl of hummus in the center of a large plate. Surround the bowl with the assorted vegetables. These can include carrots, broccoli, cauliflower, slices of zucchini, celery sticks or snow peas.
Note: You can make this without a food processor. Just mash the garbanzo beans, garlic, yogurt, and salt (if desired) with a potato masher until fairly smooth. With a spoon, beat in the lemon juice a few tablespoons at a time. Slowly beat in the tahini and parsley, then onions.