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Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks

['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', '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.
Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, 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.

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