Lentils stand in for chickpeas in this variation on the Middle Eastern dip.
Cooking Light OCTOBER 2008
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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