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Red Lentil Hummus & Pita Chips

Updated: Jun 4, 2019

Savory hummus made with red lentils and tahini makes the perfect dip for my LFG garlicky pita chips. See how easy it is to make this lectin free dish now.

Lectin Free Red Lentil Hummus & Pita Chips

Hummus and pita chips make the perfect snack, appetizer or game food! And pressure cooked red lentils create a nice alternative to the traditional hummus made with chickpeas.

This LFG hummus is so easy to whip up, especially if you have the lentils pre-cooked and the garlic pre-roasted. It's creamy, salty, garlicky and chock full of olive oil. After all, you know what Dr. G says. Food is just an excuse to get olive oil into your body.

And let's talk about legumes for a moment. Did you know that Dan Buettner, author of The Blue Zones, determined that after researching areas of the world where people tend to live into their 100s, legumes were a common longevity factor? Yes, in fact, the people who live past 100 ate a whole cup of legumes daily.

Dr. G has always maintained that many legumes are great as long as they're pressure cooked. So don't give up beans on the Plant Paradox plan. Just make sure they're pressure cooked. WINNING!

And can we talk about these pita chips? They are so good! Made with tapioca, sorghum, and millet flours, a touch of honey, and sparkling ice water, these pita chips have it going on! You'll crave these once you get a taste. I tend to make a double batch and keep them in a baggie so I am never without.

Let's make this!


The Recipe

LFG Red Lentil Hummus & Pita Chips

LFG Roasted Garlic Red Lentil Hummus

1C Red Lentils (pressure cooked)

1/4 C Tahini

1/4 C Olive Oil

4 Cloves Roasted Garlic

1 t Curry Powder

1 t Cumin

1/4 t Salt

More Olive Oil, Roasted Garlic and Fresh Parsley for Garnish

LFG Pita Chips

1 C Pita Flour Combo*

1/4 t Xanthan Gum

1/4 t Salt

1/4 t Baking Soda

1 t Raw Local Honey

1/4 C Olive Oil

1 t Apple Cider Vinegar

1/2 C Sparkling Ice Water

Olive Oil and Garlic Salt for Baking

*1:1:1 Tapioca, Millet and Sorghum flours

Step 1: Make the Pita Bread

Preheat oven to 350 degrees F. In a small food processor with dough blade, add all dry ingredients and pulse a few times to incorporate. Add honey and oil and pulse until you achieve small pea-size crumbs. Add vinegar and pulse again. With processor on, slowly pour in sparkling ice water until the mixture forms a ball. You may not need all the liquid. Remove the ball and divide into four equal parts and roll into balls. Between parchment, press the balls to about 1/4 inch thick with a cast iron skillet or tortilla press. Fry the pressed pita dough in a hot skillet for one minute on each side. Then cut each pita bread into six pie pieces. Place on a parchment-lined baking sheet, brush with olive oil, sprinkle with garlic salt and bake for 10 minutes until edges are crisp and golden brown.

Step 2: Make the Hummus

In a small food processor with sharp blade, add pressure-cooked lentils, tahini, olive oil, roasted garlic, and seasonings and process for about 30 seconds until well blended and creamy. Scrape the hummus into a serving dish. Top with more olive oil, chopped roasted garlic and fresh parsley.

Plate hummus and pita chips together and ENJOY!

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