Brown Lentil Hummus with Toasted Pita Crisps

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

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

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 15%
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.7g
  • Carbohydrate: 15.7g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 235mg
  • Calcium: 12mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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. 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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