Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can substitute green or brown lentils, but the dip won't be as pretty.

Recipe by Cooking Light September 2002

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
10 servings (serving size: about 1/4 cup dip and 2 pita crisps)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

159 calories; calories from fat 15%; fat 2.6g; saturated fat 0.4g; mono fat 1.4g; poly fat 0.6g; protein 7.4g; carbohydrates 27g; fiber 3.9g; iron 2mg; sodium 395mg; calcium 46mg.
Advertisement