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]

Serves

8 Pitas

Cooking Time

30

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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
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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.
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Notes

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

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  • Lentil
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