Avocado Hummus

2 chickpea cans (15 oz ea.)

3 garlic cloves, minced

3 Tbsp lemon juice

3 Tbsp tahini

¼ tsp salt

½ tsp cumin

1/8 tsp marsala wine

½ cup nonfat plain yogurt

1 ripe avocado, peeled and pitted

Drain and rinse chickpeas.  Puree beans and garlic in food processor.  Add remaining ingredients in processor and blend until smooth.  Transfer to small bowl, cover and chill until ready to serve.