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]

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Serves

8 Pitas

Cooking 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.

    Discover more recipes with these ingredients

  • Lentil


About The Author

Tori Cooper

See My Recipes

Tori Cooper is the writer and baker behind the food blog Sincerely Tori, 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. She spends her leisure time dreaming up new ways to make simple ingredients taste awesome.

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