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Pitas With Lentil Hummus [Vegan]

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Sometimes all you really need to complete a task successfully is a good snack! These whole-grain pitas are great for snacking on and the creamy lentil hummus will keep your appetite at bay. Switch up the usual chickpea-based hummus recipe for this creamy lentil one, we promise you won't regret it!

Pitas With Lentil Hummus [Vegan]

This Recipe is :

High Carb Vegan Vegan

Serves

8 Pitas

Cook Time

30

Ingredients

For the Pitas:

  • 1 tablespoon active dry yeast
  • 1 1/2 cups water
  • 1 tablespoon palm syrup
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup bulgur wheat
  • 2 1/2 cups whole wheat flour, divided
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sesame seeds

For the Hummus:

  • 2 cups lentils, cooked
  • 1/4 cup sunflower seeds
  • 2 tablespoons tahini
  • 1/3 cup pimento-stuffed green olives
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon pepper
  • 1 teaspoon dried rosemary
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper

Preparation

To Make the Pitas:

  1. Combine water, yeast, and palm syrup in a medium bowl and stir to dissolve yeast. Add salt, oil, bulgur wheat, and 1 1/2 cups of the whole wheat flour. Stir the mixture together for 1 -2 minutes, until well combined then cover with plastic and put in a warm spot for about 1 hour to start rising.
  2. After an hour, Add the other 1 cup of flour and stir well, knead with your hands if possible. Re-cover and place back in a warm spot to rise for about one more hour.
  3. When doubled in size, grease hands with oil and divide the dough into 8 balls. Use a rolling pin to flatten each ball into a disc. Brush tops with water and sprinkle with sesame seeds and pumpkin seeds, then press into dough.
  4. Heat a medium skillet over high heat and spray with oil. Cook pitas one at a time on each side for about 1 minute, until browned.

To Make the Hummus:

  1. Combine all ingredients in a food processor or blender and blend until smooth.

Notes

If not using hummus immediately, store in an airtight container in fridge for up to 1 week.

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AUTHOR & RECIPE DETAILS


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Delicious, sometimes healthy, usually crazy, and always unpredictable recipes. Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.


 

 



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17 comments on “Pitas With Lentil Hummus [Vegan]”

Click to add comment
Norma Flores
1 Years Ago

Yes w Jalapenos!


Reply
Laura Koenig
1 Years Ago

I make with all types of things. Let your imagination go wild. Healthy and delicious!


Reply
Laura Koenig
1 Years Ago

I make with all types of things. Let your imagination go wild. Healthy and delicious!


Reply
Maria Lopez
1 Years Ago

Lori Doucet Waters


Reply
Maria Lopez
1 Years Ago

Lori Doucet Waters


Reply
Jill Hanzak Goldstein
1 Years Ago

Sorry, but hummus made with lentils is not hummus. It is lentil dip


Reply
Cheryl Crawford
15 Mar 2016

There's one in every crowd

Karen Saggese
1 Years Ago

Yes and it's so good, especially when you start with dried garbonzo beans. Never tried lentils. Sounds good!


Reply
Melissa A. Salce
1 Years Ago

Yes!


Reply
Taghreed Nazzal Ahwal
1 Years Ago

Ashley Ahwal, Elham Nazzal Dahdah


Reply
Alice Alice
1 Years Ago

After making your own you'll never buy again!


Reply


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