Name: Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks
Cook time: 30 min
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

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 notes

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