You can substitute green or brown lentils, but the dip won't be as pretty.
1 cup dried small red lentils
1 bay leaf
1 tablespoon olive oil
1 cup finely chopped onion
2 tablespoons pine nuts
1 tablespoon tomato paste
1 teaspoon fine sea salt
1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground caraway seeds
1/8 teaspoon ground red pepper
3 garlic cloves, minced
3 tablespoons fresh lemon juice
4 (6-inch) pitas, each cut into 5 wedges
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 350°.
To prepare dip, place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain well. Discard bay leaf.
Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned. Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally. Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.
To prepare pita crisps, coat 1 side of each pita wedge with cooking spray; sprinkle wedges evenly with 1/8 teaspoon salt and black pepper. Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.