115 oz. can white beans, drained and rinsed(I used cannellini)
1avocadocut into chunks
Juice from 1 lemon
1Tablespoon+ 1 teaspoon olive oil
1/2teaspoonsea salt
1/4teaspooncayenne pepper
Pinchof crushed red pepper flakes and fresh cilantrooptional
For pita chips:
3whole wheat pita bread pockets
2Tablespoonsolive oil or melted butter
1/4teaspoonGreek or Italian seasoning
1/4teaspoongarlic salt or garlic powder
1/8teaspoonblack pepper
Saltfor sprinkling
Instructions
For avocado hummus:
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.
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:
Preheat oven to 400 degrees F. Prepare a large baking sheet lined with foil or parchment paper.
Cut each pita bread pocket into 8 triangles. Place triangles on baking sheet.
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).
Bake for 6-8 minutes, or until lightly browned and crisp, careful not to burn.