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

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

tara31's Review

March 28, 2010
Lentils are a wonderful substitute for chickpeas in this recipe! I added lemon juice for a smoother hummus. Excellent!

Hope91's Review

December 26, 2009
Although this didn't taste too hummus-y, it is good and nutritious. Great with whole wheat crackers.