Brown Lentil Hummus with Toasted Pita Crisps

Lentils stand in for chickpeas in this variation on the Middle Eastern dip.


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

Recipe from

Cooking Light

Nutritional 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


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


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.

David Bonom,

Cooking Light

October 2008
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