1/4 cup Low Fat Plain Yogurt
1 tablespoon Water
1/4 teaspoon Salt
2 Pita Bread with pockets split horizontally (7 inches)
Slip skins from garbanzo beans with your fingers, then purée garbanzo beans with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.
Heat grill and when fire is hot lightly oil rack, then grill pitas, uncovered, turning once, until golden, about 2 minutes total.
Serve dip with pitas and carrots.