Hummus Dip with Raw Vegetables

Hummus:
19 oz can chickpeas (540 ml)
3 - 4 cloves garlic
4 Tbsp lemon juice (60 ml)
4 Tbsp sesame tahini (60 ml)
1/2 tsp salt (3 ml)
1/2 cup plain low fat yogurt (125 ml)
freshly ground black pepper
1/2 tsp cumin (3 ml)

Vegetables:
Bell pepper strips, cherry tomatoes, zucchini, cucumber sticks, snap peas, green beans, edamame, carots, radishes, celery, broccoli florets, endive leaves and more!