Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.72 Kcal (388 kJ) | ||
| Calories from fat | 14.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 2% | |
|---|---|---|---|
| Sodium | 222.38mg | 9% | |
| Potassium | 142.99mg | 3% | |
| Total Carbs | 15.95g | 5% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 4.74g | 9% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 71.18 Kcal (298 kJ) | ||
| Calories from fat | 10.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Sodium | 170.73mg | 9% | |
| Potassium | 109.77mg | 3% | |
| Total Carbs | 12.25g | 5% | |
| Sugars | 0.34g | 2% | |
| Dietary Fiber | 3.49g | 18% | |
| Protein | 3.64g | 9% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 1.1mg | 8% | |
| Calcium | 17mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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