The cilantro gives this hummus recipe a really interesting flavor.
NOTE: Dip can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
1 cup canned chickpeas, rinsed and drained
1/4 cup low-fat plain yogurt
1/2 cup chopped fresh cilantro
1 small garlic clove, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
2 (7-inch) pita loaves with pockets, split horizontally
In a food processor puree the chickpeas with the yogurt, cilantro, garlic, lemon juice, water, and salt until smooth. Lightly brush the grill pan or grill with oil. When the grill pan is hot (you can hold your hand 5 inches above it for 1 to 2 seconds), grill pitas on lightly oiled grill or grill rack, uncovered, turning once, until golden, about 2 minutes total. Serve the dip with pitas and cut vegetables.