CHICKPEA CILANTRO DIP WITH GRILLED PITA AND CARROT STICKS

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Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks image

Categories     Condiment/Spread     Bean     Vegetable     Appetizer     Low Fat     Back to School     Summer     Healthy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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