Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks

Dips and Spreads.
Dip can be made one day ahead and chilled, covered. Bring to room temperature before serving. Pitas can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat.

Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks


Quantity Ingredients
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
1 tbsp water
1/4 tsp salt
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.