Brown Lentil Hummus With Toasted Pita Crisps

• 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

1. Preheat oven to 425u0b0.
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 425u0b0 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.

water, brown lentils, whole wheat pitas, cooking spray, ground coriander, salt, lemon juice, tahini, hot pepper, garlic, fresh cilantro

Taken from www.myrecipes.com/recipe/brown-lentil-hummus-with-toasted-pita-crisps (may not work)