Appetizer
4 servings
20 minutes
2 minutes
Melissa's Corporate Chefs
8 ounces Garbanzo Beans
¼ cup Low-Fat Plain Yogurt
½ cup Cilantro, chopped
1 clove Organic Garlic, roasted and chopped
1½ tablespoons Organic Lemon juice, freshly squeezed
1 tablespoon Water
¼ teaspoon Salt
2 Pita Bread with pockets split horizontally (7 inches)
½ pound Organic Carrots, trimmed and cut into sticks
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.
