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
2
(7-inch) pita loaves with pockets, split horizontally
1/2
lb carrots, trimmed and cut into sticks
Directions
1.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
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.
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.
4.
Serve dip with pitas and carrots.
6.
Dip can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
7.
Pitas can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat.
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