Green Avocado Hummus Pita Chips (Printable)
Creamy avocado and chickpea dip paired with crisp pita chips for flavorful snacking or gatherings.
# What You'll Need:
→ For the Green Avocado Hummus
01 - 1 ripe avocado, peeled and pitted
02 - 1 1/2 cups canned chickpeas, drained and rinsed
03 - 1/4 cup tahini
04 - 1/4 cup fresh lime juice (about 2 limes)
05 - 2 tablespoons extra-virgin olive oil
06 - 1 small garlic clove, peeled
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt, or to taste
09 - 1/3 cup fresh cilantro leaves
10 - 2 tablespoons chopped fresh chives
11 - 2–3 tablespoons cold water as needed
→ For the Pita Chips
12 - 4 whole wheat pita breads
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon sea salt
15 - 1/2 teaspoon smoked paprika
# How-To Steps:
01 - Preheat your oven to 375°F.
02 - Cut pita breads into triangles and arrange on a baking sheet. Brush both sides with olive oil, then sprinkle with sea salt and smoked paprika.
03 - Bake pita chips for 10–12 minutes, turning halfway, until golden and crisp. Remove and let cool.
04 - In a food processor, combine avocado, chickpeas, tahini, lime juice, olive oil, garlic, cumin, salt, cilantro, and chives. Blend until smooth and creamy, scraping down the sides as needed.
05 - Add cold water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning if necessary.
06 - Transfer hummus to a serving bowl. Drizzle with extra olive oil and garnish with fresh herbs if desired. Serve immediately with cooled pita chips.
# Expert Suggestions:
01 -
- The avocado makes it impossibly creamy without any dairy
- That gorgeous color stops people in their tracks every single time
02 -
- The lime juice is crucial for keeping the avocado from oxidizing and turning brown
- Room temperature ingredients blend much more smoothly than cold ones
03 -
- Process the hummus longer than you think necessary for the silkiest texture
- Make the pita chips up to 2 days ahead and store in an airtight container