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Avocado Hummus + Whole Wheat Pita Chips

5 from 8 votes
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Servings: 1 1/2 cups dip // 24 chips
Ingredients Method

Ingredients
  

For avocado hummus:
  • 1 15 oz. can white beans, drained and rinsed (I used cannellini)
  • 1 avocado cut into chunks
  • Juice from 1 lemon
  • 1 Tablespoon + 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • Pinch of crushed red pepper flakes and fresh cilantro optional
For pita chips:
  • 3 whole wheat pita bread pockets
  • 2 Tablespoons olive oil or melted butter
  • 1/4 teaspoon Greek or Italian seasoning
  • 1/4 teaspoon garlic salt or garlic powder
  • 1/8 teaspoon black pepper
  • Salt for sprinkling

Method
 

For avocado hummus:
  1. Combine all ingredients in a food processor or blender. Blend until smooth. Taste and adjust seasoning as desired. If dip is too thick for your taste, blend in a little more oil or lemon juice. Cover and refrigerate until ready to serve.
  2. Before serving, top with a pinch of crushed red pepper flakes and cilantro, if desired. Serve with pretzels, crackers or pita chips (recipe below).
For pita chips:
  1. Preheat oven to 400 degrees F. Prepare a large baking sheet lined with foil or parchment paper.
  2. Cut each pita bread pocket into 8 triangles. Place triangles on baking sheet.
  3. In a small bowl, whisk together oil, Greek seasoning, garlic salt/powder and pepper. Brush each triangle with oil mixture. Lightly sprinkle with salt (use a little extra if you’re using garlic powder instead of garlic salt).
  4. Bake for 6-8 minutes, or until lightly browned and crisp, careful not to burn.
  5. Enjoy!