Green Avocado Hummus Pita Chips

The first time I brought this vivid green hummus to a dinner party, my friend Sarah actually asked if I used food coloring. I laughed and showed her the avocado half sitting on my cutting board. Now it's the most requested dish at every gathering I host.

Last summer, I made a huge batch for my sister's baby shower, and my grandmother who swore she hated hummus went back for thirds. She kept asking what the secret ingredient was, genuinely baffled by how something so healthy could taste so indulgent.

Ingredients

• 1 ripe avocado: The creamy backbone that transforms traditional hummus into something velvety and luxurious
• 1 1/2 cups chickpeas: Drain and rinse them thoroughly to avoid any metallic taste from the can
• 1/4 cup tahini: Room temperature tahini blends better and prevents that separated oily look
• 1/4 cup fresh lime juice: Brightens everything and keeps the avocado vibrant green
• 2 tablespoons olive oil: Adds that silky restaurant quality finish
• 1 small garlic clove: One is enough since it will be raw and pungent
• 1/2 teaspoon ground cumin: The earthy note that ties all the flavors together
• 1/2 teaspoon sea salt: Start here and add more to your taste
• 1/3 cup fresh cilantro: Fresh herbs make this sing and amplify the green color
• 2 tablespoons fresh chives: A mild onion flavor that rounds out the sharper notes
• 2 to 3 tablespoons cold water: The secret to achieving that perfectly fluffy texture
• 4 whole wheat pita breads: Whole wheat holds up better to baking and adds nuttiness
• 2 tablespoons olive oil: For brushing the pita chips
• 1/2 teaspoon sea salt: Sprinkle generously while chips are still warm
• 1/2 teaspoon smoked paprika: Adds a subtle smoky depth that pairs beautifully with the cool creamy hummus

Instructions

Crisp up those pita triangles:

Preheat your oven to 375°F and cut each pita into triangles. Brush both sides with olive oil and sprinkle with salt and smoked paprika.

Bake until golden:

Bake for 10 to 12 minutes, turning them halfway through. Keep a close watch in the final minutes since they can go from perfectly crisp to burnt quickly.

Blend the base:

While chips cool, toss the avocado, chickpeas, tahini, lime juice, olive oil, garlic, cumin, salt, cilantro and chives into your food processor. Blend until completely smooth.

Adjust the texture:

Add cold water one tablespoon at a time until it reaches your desired consistency. I usually need about 3 tablespoons to get it fluffy and light.

Final touches:

Taste and adjust the seasoning if needed. Transfer to a pretty serving bowl, drizzle with olive oil and scatter some fresh herbs on top.

Serve immediately:

This tastes best fresh, with those still warm pita chips alongside for dipping.

Save

My toddler helped me make this last weekend, standing on her step stool and enthusiastically dumping in the tahini. She was so proud telling everyone at dinner that she made the green dip, even though she refused to actually taste it herself.

Making It Your Own

Sometimes I throw in a jalapeño or serrano pepper when I want to kick up the heat, especially for game day snacks. The creamy avocado tempers the spice beautifully.

The Pita Chip Secret

I learned the hard way that cutting the pitas thinner than you think necessary yields the crispiest chips. Thick wedges tend to stay chewy in the center no matter how long you bake them.

Serving Suggestions

Beyond the obvious pita chip pairing, this is fantastic with cucumber rounds, bell pepper strips, or even as a spread on sandwiches. The fresh avocado flavor works surprisingly well as a condiment.

• Try it as a topping for roasted sweet potatoes
• Thin with extra water for a creamy salad dressing
• Serve alongside crudités for a lighter option

Save

This bright beautiful hummus has become my go to for everything from casual weeknight snacks to fancy dinner parties. Somehow it always disappears first.

Recipe FAQs

→ Can I make the pita chips gluten-free?

Yes, use gluten-free pita breads or substitute with vegetable crudités for a gluten-free alternative.

→ How do I store the avocado hummus?

Keep it in an airtight container in the refrigerator for up to two days to maintain freshness and flavor.

→ What can I add for a spicy twist?

Incorporate jalapeño or green chili into the hummus blend to add a touch of heat and depth of flavor.

→ Can I use other herbs instead of cilantro?

Yes, parsley can be substituted if preferred or to suit different flavor profiles.

→ How do I achieve the perfect hummus consistency?

Add cold water gradually while blending until the dip reaches a smooth, creamy texture to your liking.