Lentils stand in for chickpeas in this variation on the Middle Eastern dip.
5 cups water
2/3 cup dried brown lentils
3 (6-inch) whole wheat pitas, each cut into 8 wedges
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
How to Make It
Preheat oven to 425°.
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.