Green Avocado Hummus Pita Chips

The first time I made this green avocado hummus, my roommate walked into the kitchen and asked why I was making something that looked like guacamole. Five minutes later, she was eating it straight from the food processor bowl with a spoon. That vibrant green color stops people in their tracks every single time.

Last summer I brought this to a potluck and watched it disappear in ten minutes flat. My friend Sarah who claims to hate hummus went back for thirds. Now she texts me every time she spots avocados on sale asking if I am making that green dip again.

Ingredients

• 1 large ripe avocado: This creates the silky base so pick one that yields slightly to gentle pressure
• 1 ½ cups cooked chickpeas: Canned work perfectly but rinse them thoroughly to remove any metallic taste
• ¼ cup fresh cilantro leaves: Packed tight because this herb is the backbone of that bright fresh flavor
• 2 tablespoons fresh parsley leaves: Adds a subtle earthiness that balances the citrus
• 3 tablespoons tahini: Do not skip this it provides the nutty depth that makes hummus taste authentic
• 2 tablespoons extra-virgin olive oil: Use your best quality oil here since the flavor really shines through
• 2 tablespoons fresh lime juice: Brightens everything and keeps that gorgeous green color from turning brown
• 1 medium garlic clove: Minced finely because nobody wants an overwhelming raw garlic bite
• ½ teaspoon ground cumin: Just enough to give it that warm Mediterranean background note
• ¼ teaspoon sea salt: Start here and add more to taste since avocados vary in natural saltiness
• 2–3 tablespoons cold water: The secret to achieving that perfectly light and fluffy texture
• 4 pita breads: Whole wheat adds great flavor but white works just as well
• 2 tablespoons olive oil: For brushing the pita chips until they turn golden and irresistible
• ½ teaspoon sea salt: Sprinkle generously while the chips are still warm
• ½ teaspoon smoked paprika: Optional but highly recommended for that smoky savory finish

Instructions

Get your oven ready:

Preheat to 375°F and grab your largest baking sheet because those pita chips need room to crisp up properly

Prep the pita triangles:

Cut each pita bread into eight wedges and arrange them in a single layer so they bake evenly instead of steaming

Season and bake the chips:

Brush with olive oil then sprinkle with salt and smoked paprika before baking for eight to ten minutes turning halfway until golden

Blend the base:

Combine the avocado chickpeas cilantro parsley tahini olive oil lime juice garlic cumin and salt in your food processor

Perfect the texture:

Blend until completely smooth then add cold water one tablespoon at a time until it reaches your ideal consistency

Taste and adjust:

This is crucial give it a try and add more salt or lime juice if needed to make the flavors really pop

Finish with flair:

Transfer to your prettiest serving bowl drizzle generously with olive oil and scatter extra herbs on top

Save

My mom now calls this her special occasion appetizer even though I make it on random Tuesdays. There is something about serving a bowl of vibrant green dip that makes any gathering feel like a party worth celebrating.

Making It Your Own

Once you have the basic technique down this recipe becomes a canvas for your favorite flavors. I have added roasted red peppers for sweetness or fresh basil for an Italian twist. The avocado base is incredibly forgiving and plays well with almost any fresh herb or spice you want to experiment with.

Serving Suggestions

Beyond the classic pita chips try serving this with crudités for a lighter option. Carrot cucumber and bell pepper strips create the perfect crunch. I have also spread it on toast for an instant lunch or used it as a sauce for grain bowls when I want something creamy without dairy.

Storage Tips

This hummus keeps beautifully in the refrigerator for three days though it rarely lasts that long in my house. Press a piece of plastic wrap directly onto the surface before sealing the container to prevent any browning. Bring it to room temperature about twenty minutes before serving for the creamiest texture.

• Stir well before serving since it can separate slightly in the fridge
• The pita chips stay crisp for up to two days in an airtight container
• A fresh squeeze of lime juice revives leftovers perfectly

Save

Every time I serve this someone asks for the recipe thinking it must be complicated. That is the beauty of it simple ingredients transformed into something extraordinary.

Recipe FAQs

→ How do I make the hummus smooth and creamy?

Blend avocado, chickpeas, tahini, olive oil, lime juice, garlic, and herbs in a food processor until silky. Add cold water gradually to adjust texture.

→ Can I make the pita chips gluten-free?

Yes, substitute regular pita bread with gluten-free pita or serve hummus with vegetable crudités for a gluten-free option.

→ What herbs enhance the flavor of the avocado spread?

Fresh cilantro and parsley add bright, fresh notes that complement the creamy avocado base very well.

→ How long can the prepared dish be stored?

Store the avocado spread in an airtight container in the refrigerator for up to 3 days to maintain freshness.

→ Is there a way to add a spicy kick to this dish?

Add a small seeded jalapeño to the blend for subtle heat without overpowering the creamy flavors.