Brown Lentil Hummus with Toasted Pita Crisps

Ingredients

• 0.7 cup brown lentils dried
• 1 tablespoon cilantro leaves fresh chopped
• 2  garlic cloves 
• 0.3 teaspoon ground coriander 
• 1.5 tablespoons juice of lemon fresh
• 0.3 teaspoon pepper sauce hot such as Tabasco
• 0.8 teaspoon salt divided
• 1.5 tablespoons tahini sesame seed paste
• 5 cups water 
• 3 6-inch pitas whole wheat cut into 8 wedges

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 42
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.
3. Drain and rinse with cold water; drain.
4. Arrange pita wedges in a single layer on a baking sheet; coat pita wedges with cooking spray.
5. Sprinkle evenly with coriander and 1/4 teaspoon salt.
6. Bake pita wedges at 425 for 10 minutes or until golden brown.
7. 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.
8. Sprinkle lentil mixture with cilantro.
9. Serve with pita crisps.