1 cup red or golden lentils

1 cup garbanzo beans (chickpeas), cooked or 1 cup, canned, drained and rinsed

¼ cup nonfat plain yogurt

1½ Tablespoons lemon juice

1 clove garlic, crushed

1 teaspoon salt

½ teaspoon pepper

1½ Tablespoons olive oil

1) Place the lentils in saucepan and cover with water by 2 inches. Bring to a boil; reduce heat to low. Cover and simmer for 20-25 minutes or until the lentils are soft and mushy. Drain the lentils. Set aside for about 20 minutes to cool.

2) Place the lentils, garbanzo beans, yogurt, lemon juice, garlic, salt and pepper in a food processor. Pulse several times until finely chopped. Scrape down the sides of the bowl. Turn on the processor and slowly add the olive oil while the motor is running. Add enough olive oil to get desired consistency. If hummus is too thick after adding 2 Tablespoons of olive oil, blend in water, adding 1 Tablespoon at a time.

3) Put hummus in a bowl or container. Cover and refrigerate for at least 1 hour before serving. Hummus will keep in the refrigerator for 4-5 days.