Photo by Romulo Yanes
Cooks' notes:
· Dip can be made 1 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.
Recipe information
Total Time
45 min
Yield
Makes 4 servings
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
Preparation
Step 1
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
Step 2
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.
Step 3
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.
Step 4
Serve dip with pitas and carrots.
Nutrition Per Serving
Each serving contains about 168 calories and 1 gram fat.
#### Nutritional analysis provided by Self
Recipe notes
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