Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks

middle eastern condiment/spread bean vegetable appetizer low fat back to school summer healthy gourmet vegetarian pescatarian peanut free tree nut free soy free kosher

N/A

Makes 4 servings

Source

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 tablespoons fresh lemon juice

1 tablespoon water

1/4 teaspoon salt

2 (7-inch) pita loaves with pockets, split horizontally

1/2 lb carrots, trimmed and cut into sticks

Method

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 purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.

When 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.