Guest guest Posted July 9, 2002 Report Share Posted July 9, 2002 GRILLED CHICKPEA PITAS 1 cup canned chickpeas, rinsed and drained 1/4 cup low-fat plain yogurt 4 Tablespoons dried parsley flakes 1 small garlic clove, chopped 1 1/2 tablespoons fresh lemon juice 1 tablespoon water 2 (7-inch) pita loaves with pockets, split horizontally 1/2 lb carrots, trimmed and cut into sticks Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid. Purée chickpeas with yogurt, parsley, garlic, lemon juice, and water in a food processor or blender 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. NOTES: 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. ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Sign up for SBC Dial - First Month Free http://sbc. Quote Link to comment Share on other sites More sharing options...
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