Middle-Eastern Chickpea Dip

1 can (16 oz.) chickpeas, drained
1/2 cup chopped green onions with tops
1/4 cup lemon juice
1/4 cup plain low-fat yogurt
1/2 teaspoon salt. optional
4 hard-cooked eggs, chopped
3 tablespoons sesame seeds
2 teaspoons cooking oil
3 cloves garlic, minced
getting started
Place chickpeas, onions, lemon juice, yogurt and salt, if desired, in blender container.
Cover and blend at medium speed until smooth, about 1 minute.
Spoon into medium bowl.
Stir in eggs.
In small skillet or saucepan over medium heat, cook sesame seeds, stirring or shaking pan constantly, until brown.
Stir into chickpea mixture.
In same pan over low heat, cook garlic in hot oil until garlic is soft but not brown.
Stir into chickpea mixture until well blended. Cover and chill to blend flavors.
Serve with fresh vegetable dippers as dip or spread on crackers or melba toast as appetizer.