Cilantro Hummus with Grilled Pita (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 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 olive oil

Instructions

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.

NOTE: Dip can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Serving Size

Serves 4.

Notes

The cilantro gives this hummus recipe a really interesting flavor.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .