Green Avocado Hummus Pita Chips (Print View)
Creamy avocado and chickpea dip served with crispy, golden pita chips for a vibrant and flavorful snack.
# What You'll Need:
→ For the Green Avocado Hummus
01 - 1 ripe avocado, peeled and pitted
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 3 tbsp tahini
04 - 2 tbsp fresh lime juice (about 1 lime)
05 - 1 small garlic clove, minced
06 - 2 tbsp olive oil
07 - 1/4 cup fresh cilantro or parsley leaves
08 - 1/2 tsp ground cumin
09 - 1/4 tsp sea salt, or to taste
10 - 2-3 tbsp cold water (as needed)
→ For the Pita Chips
11 - 4 pita breads (white or whole wheat)
12 - 2 tbsp olive oil
13 - 1/2 tsp sea salt
14 - 1/2 tsp smoked paprika or zaatar (optional)
# Method:
01 - Preheat the oven to 375°F.
02 - Cut each pita bread into 8 triangles. Arrange them on a baking sheet in a single layer.
03 - Brush pita triangles with olive oil and sprinkle with sea salt and smoked paprika or zaatar, if using.
04 - Bake for 8-10 minutes or until golden and crisp. Let cool.
05 - In a food processor, combine avocado, chickpeas, tahini, lime juice, garlic, olive oil, cilantro or parsley, cumin, and salt. Blend until smooth, adding cold water as needed for a creamy consistency.
06 - Taste and adjust seasoning if necessary. Transfer hummus to a serving bowl.
07 - Serve the avocado hummus topped with a drizzle of olive oil and extra herbs, alongside the pita chips.
# Insider Tips:
01 -
- The creamy avocado makes everything taste richer while actually being good for you
- Those homemade pita chips will ruin store bought chips forever
02 -
- Avocado hummus will darken faster than traditional hummus, but a squeeze of lime juice on top helps preserve the color
- The pita chips continue crisping as they cool, so do not worry if they seem slightly soft when you first pull them out
03 -
- Really blend the hummus until it is silky smooth, taking the time to stop and scrape down the sides
- Warm your pita chips in the oven for a few minutes before serving if they have lost their crunch