Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks

1. 1

   Prepare grill for cooking.

2. 2

   If using a charcoal grill, open vents on bottom of grill and on lid.

3. 3

   Slip skins from chickpeas with your fingers, then puree chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.

4. 4

   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.

5. 5

   Serve dip with pitas and carrots.

* Per serving · 4 servings · Values may vary.

No additional tips available.