Lentils are a wonderful substitute for chickpeas in this recipe! I added lemon juice for a smoother hummus. Excellent!
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)
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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
- 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.
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Brown Lentil Hummus with Toasted Pita Crisps Recipe at a Glance