Greek yogurt imparts a silky texture to this hummus without tahini.
Sprinkle garlic clove with 1/4 teaspoon salt and mash with the back of a knife to form a paste. Add to food processor along with chickpeas and their reserved liquid, lemon juice, cumin, nutmeg and yogurt. Stream in olive oil, adding enough to reach a smooth consistency. Season with salt and pepper.
Transfer to a bowl and serve with crudites, such as carrots, radish, and endive, and pita chips. Hummus will keep in an airtight container for up to 1 week.