Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks

Brought this dip to a party last night and everyone loved it, the cilantro and yogurt made it so fresh. I followed the recipe exactly, except for chopping the cilantro and garlic, and skinning the chick peas as I was short on time had no idea how on earth to do so. Everyone loved it, and yes it was a little grainy, I almost added more water or yogurt because it seemed a little dry, but didn't and am glad because it really sticks to the carrots or chips.

• shelbytc

• Wilton, CT

• 7/21/2017

Good, but far better with the addition of cumin. Next time will throw in some cayenne as well.

• emckevit

• NJ

• 2/4/2014

The balance of flavors within this dip couldn't have been more perfect. It was fresh, vibrant and oh-so addicting!

• MidnightSushi

• Sun Prairie, WI

• 9/5/2011

licking the bowl! i dont skin the chickpeas. it tastes the same regardless. this is my go to for snacking and it fills that craving.

• simperson

• b.c.

• 1/26/2011

This dip as written is not worth the effort. First, it just tasted of lemon juice. I saved it by adding more chickpeas, 1 tsp. cumin, a few tbsp olive oil and roasted garlic that I happened to have on hand. Delicious!

• Anonymous

• Westchester, NY

• 2/8/2010

我做了这个配方,除了我not take the skins off the chick peas. It turned out nice and smooth any way. My one suggestion would be to puree the ingredients first without the cilantro, then add the cilatro towards the end. If you put the cilantro in at the beginning and puree it, the cilantro gets ground up so small that the dip takes on a greenish color. It was delicious!

• Anonymous

• wisconsin

• 11/14/2009

I used canned garbonzo beans, and I added fresh mint. It was delish!!! The next day even better.

• Anonymous

• 11/5/2009

We love hummus and this was a wonderful variation. Very fresh and light. Not sure I would skin the chick peas next time-it was a fairly time consuming step that didn't seem to impact the overall dish.

• Anonymous

• Birmingham, AL

• 8/23/2009

This was a real winner at my last dinner party. A great alternative to Hummus, and a great summer appetizer.

• niagara68

• 6/8/2009

This was a great alternative to normal hummus. I cooked the cannced chickpeas again in a pressure cooker then blanch them in the sink with ice cubes and cold water. The skins roll right off. Then, I put them in the freezer prior to mashing in the cuisinart. This makes the dip really creamy.

• clea63

• Colorado

• 4/18/2009

Did not think this was that great of recipe..was bland in flavor. I added roasted garlic and some sea salt to add additional flavor. I would not make again.

• Anonymous

• Boston

• 4/4/2009

I LICKED THE BOWL!!!

Mods: Didn't have yogurt, used sour cream.

Ran out of lemon juice, used lime instead, increased by 1 T.

Increased salt to 1/2 t to go with the lime.

We'll try this on tacos next time!

Hint: To peel the chickpeas, hold them between your thumb and 3 fingers with the point pointing toward your palm & squeeze. The "pea" will pop out into your bowl and you can discard the skin. It goes pretty quickly and makes for a smoother finished product!

• olathenicegal

• Olathe, KS

• 2/3/2009

No skinning of chickpeas, a little extra yogurt to make it creamier - which worked well, and a dash of cumin and cayenne for kick...tasty!

• Anonymous

• San Francisco, CA

• 6/3/2008

If you feel you must skin the chick peas, try rolling them in a moist cotton kitchen towel without crushing them. I can't see any reason to go to all the trouble for this particular recipe.

• julia819

• Felton, CA

• 8/29/2007

This is the most easy and amazing dip and I always have these ingredients on hand. I have served this at several different parties and everyone asked for the recipe!

• Anonymous

• San Francisco, CA

• 8/1/2007