Heat olive oil in nonstick medium-size skillet until hot. Add garlic; saute until lightly golden, 1 to 2 minutes. Remove from heat; stir in chick-peas cumin.
Combine chick-pea mixture, lemon juice and salt in food processor. Whirl until smooth puree. Transfer to small bowl. Stir in yogurt. Serve with raw vegetables, crispy flat bread, pita bread wedges or crackers. Makes 1-1/2 cups. (Nutrition facts are for 1 tablespoon of the dip.)