Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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

David Bonom
Recipe by Cooking Light October 2008

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

91 calories; calories from fat 15%; fat 1.5g; saturated fat 0.2g; mono fat 0.5g; poly fat 0.7g; protein 4.7g; carbohydrates 15.7g; fiber 3.7g; cholesterol 0mg; iron 1.6mg; sodium 235mg; calcium 12mg.
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