Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks

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 tbsp fresh lemon juice
• 1 tbsp water
• 1/4 tsp salt
• 2 (7-inch) pita loaves with pockets, split horizontally
• 1/2 lb. carrots, trimmed and cut into sticks