Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks
Chickpea Cilantro Dip with Grilled Pitan and Carrot Sticks might be just the hor d'oeuvre you are searching for. This recipe serves 4. One serving contains 73 calories, 4g of protein, and 1g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up chickpeas, garlic clove, salt, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
· 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.
Each serving contains about 168 calories and 1 gram fat.