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Whole Grain Pitas with Lentil Hummus Dip (Vegan)

Instead of chips and dip, make this healthy recipe for homemade pitas and hummus.

Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 1 hour
Servings 8 pitas with hummus



  • 1 tablespoon active dry yeast
  • 1 1/2 cups water
  • 1 tablespoon organic sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup bulgur wheat
  • 2 1/2 cups whole wheat flour divided
  • 2 tablespoons pepitas
  • 2 tablespoons sesame seeds


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



  1. Combine water, yeast, and sugar 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 to 2 minutes until very 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 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 pepitas 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.


  1. Combine all ingredients in a food processor or blender and blend until smooth. If not using immediately, store in an airtight container in fridge for up to 1 week.