Chickpea Coriander Dip with Grilled Pita and Carrot Sticks

Ingredients for Chickpea Coriander Dip with Grilled Pita and Carrot Sticks

• 240ml canned chickpeas, rinsed and drained

• 60ml low-fat plain yoghurt

• 1/2 cup chopped fresh coriander

• 1 small garlic clove, chopped

• 1 1/2 tablespoons fresh lemon juice

• 1 tablespoon water

• 1/4 teaspoons salt

• 2 (7-inch) pita loaves with pockets, split horizontally

• 230g carrots, trimmed and cut into sticks

How to make Chickpea Coriander Dip with Grilled Pita and Carrot Sticks

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 yoghurt, coriander, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.