Brown Lentil Hummus with Toasted Pita Crisps

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

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

Ingredients

• 5  cups  water
• 2/3  cup  dried brown lentils
• 3  (6-inch) whole wheat pitas, each cut into 8 wedges
• Cooking spray
• 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

Preparation

1. Preheat oven to 425°.

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.

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.

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.

Nutritional Information

Calories:

91 (15% from fat)

Fat:

1.5g (sat 0.2g,mono 0.5g,poly 0.7g)

Protein:

4.7g

Carbohydrate:

15.7g

Fiber:

3.7g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

235mg

Calcium:

12mg