Preheat oven to 425 degree bring 5 cups water and 2/3 cup lentils to a boil. cover, reduce heat and simmer for 20 min. Drain and rinse with cold water. Arrange pita wedges in a single layer; coat pita wedges with cooking spray. Sprinkle evenly with coriander and 1/4 teaspoon salt. Bake pita wedges at 425 for 10 min. Combine lentils, remaining 1/2 salt, juice,sesame seed paste , hot pepper sauce and garlic in a food processor until smooth. Spoon mixture into a bowl;cover and chill. Sprinkle lentil mixture with cilantro.Serve with pita crisps.