Post by amirah on Dec 11, 2008 9:49:45 GMT -5
Brown Lentil Hummus with Toasted Pita Crisps
from Cooking Light
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
* 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.
Yield: 12 servings (serving size: about 2 1/2 tablespoons lentil mixture and 2 pita crisps).
from Cooking Light
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
* 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.
Yield: 12 servings (serving size: about 2 1/2 tablespoons lentil mixture and 2 pita crisps).