Brown Lentil Hummus with Toasted Pita Crisps |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Lentils stand in for chickpeas in this variation on the Middle Eastern dip. Ingredients:
5 cups water |
2/3 cup dried brown lentils |
3 (6-inch) whole wheat pitas, each cut into 8 wedges |
cooking spray |
1/4 teaspoon ground coriander |
3/4 teaspoon salt, divided |
1 1/2 tablespoons fresh lemon juice |
1 1/2 tablespoons tahini (sesame seed paste) |
1/4 teaspoon hot pepper sauce (such as tabasco) |
2 garlic cloves |
1 tablespoon chopped fresh cilantro |
Directions:
1. Preheat oven to 425°.
2. Bring 5 cups water and 2/3 cup lentils to a boil in a medium saucepan. Cover, reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain.
3. Arrange pita wedges in a single layer on a baking sheet; coat pita wedges with cooking spray. Sprinkle evenly with coriander and 1/4 teaspoon salt. Bake pita wedges at 425° for 10 minutes or until golden brown.
4. Combine cooked lentils, remaining 1/2 teaspoon salt, juice, tahini, hot pepper sauce, and garlic in a food processor; process until smooth. Spoon mixture into a bowl; cover and chill. Sprinkle lentil mixture with cilantro. Serve with pita crisps.
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