1 can (19 ounces) chickpeas, rinsed and drained, or 2 cups cooked chickpeas
1/4 cup plus 2 tablespoons plain nonfat yogurt
3-4 tablespoons toasted sesame tahini
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1 teaspoon crushed fresh garlic
3 tablespoons chopped fresh parsley
Place the chickpeas, yogurt, tahini, lemon juice, cumin, and garlic in the bowl of a food processor, and process until smooth, scraping down the sides occasionally. Add the parsley, and process until the ingredients are well mixed and the parsley is finely chopped. Transfer the mixture to a serving dish, cover, and chill for several hours.
Serve with wedges of pita bread or whole grain crackers, or use as a sandwich filling.