- 1 (15-ounce) can lentils, rinsed and drained
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons sunflower seeds
- 1 celery stalk, finely diced
- 1 scallion, finely diced
- 2 tablespoons chopped fresh parsley
- 2 pitas, halved
- Combine lentils, lemon juice, salt, and pepper in a blender.
- Process until smooth.
- Stir in sunflower seeds, celery, scallions, and parsley.