• Chickpea Cilantro Dip With Grilled Pita And Carrot Sticks

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Chickpea Cilantro Dip With Grilled Pita And Carrot Sticks


Gourmet, July 2002


Active time: 30 min Start to finish: 45 min


Makes 4 servings.

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 tbsps fresh lemon juice
1 tbsp water
1/4 tsp salt
2 (7-inch) pita loaves with pockets, split horizo

Cooking Instructions
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 pure 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.
Step 5 Cooks\' notes:
Step 6 Dip can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Step 7 镕 Pitas can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat.