|1 cup||canned chickpeas, rinsed and drained|
|1/4 cup||low-fat plain yogurt|
|1/2 cup||chopped fresh cilantro|
|1 small||garlic clove, chopped|
|1 1/2 tbsp||fresh lemon juice|
|2||(7-inch) pita loaves with pockets, split horizontally|
|1/2 lb.||carrots, trimmed and cut into sticks|
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
Slip skins from chickpeas with your fingers, then puree chickpeas with yogurt, cilantro, garlic, lemon juice, water and salt in a food processor until smooth.
While fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total.
Serve dip with pitas and carrots. Makes 4 servings.