Green Avocado Hummus Dip (Print View)

Creamy avocado and chickpea blend served with crisp pita chips, ideal for easy snacking or entertaining.

# What You'll Need:

→ 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

→ 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

# Step-by-Step Directions:

01 - Preheat your oven to 375°F.
02 - Cut pita breads into triangles and arrange on a baking sheet. Brush both sides lightly 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 from oven and let cool completely.
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 transforms ordinary hummus into something incredibly luxurious without any dairy
  • Those homemade pita chips are so addictive, you might eat half before they even reach the serving bowl
02 -
  • Avocado oxidation is real, so serve this within two hours of making it for the best color
  • The hummus thickens in the fridge, so thin it with a splash of water before serving leftovers
03 -
  • Use an avocado that yields slightly to gentle pressure, not one that's mushy or rock hard
  • Room temperature ingredients blend more smoothly than cold ones

Go Back