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Brown Lentil Hummus with Toasted Pita Crisps

Yield 12 servings (serving size: about 2 1/2 tablespoons lentil mixture and 2 pita crisps)
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

Nutrition Information

  • calories 91
  • caloriesfromfat 15 %
  • fat 1.5 g
  • satfat 0.2 g
  • monofat 0.5 g
  • polyfat 0.7 g
  • protein 4.7 g
  • carbohydrate 15.7 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 235 mg
  • calcium 12 mg

How to Make It

  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.