1 (16 oz.) can chickpeas, drained
1/4 c. yogurt
2 cloves garlic (do not use garlic powder)
1/4 c. tahini
1/3 c. fresh lemon juice (be sure it's fresh)
1/2 tsp. salt

Puree all ingredients in a food processor or blender, reserving a few chickpeas for garnish. Dip should be consistency of guacamole. May add more lemon juice or yogurt to thin mixture. May drizzle top with olive oil. Serve with pita bread.