Avocado Hummus with Crispy Pita Chips


4 to 6 servings
Pita Chips
⅓ cup extra-virgin olive oilextra-virgin olive oil
1 teaspoon chili or dried chipotle powderchili powder1
Zest of 2 large limes, optionallime(s)2
2 whole wheat or plain pita breads, split in half horizontallypita breads2
½ teaspoon kosher saltkosher salt½
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
One 15-ounce can cannellini beans, rinsed and drainedcan cannellini beans1
1 large or 2 small avocadoes, seeded, peeled and coarsely choppedavocado1
½ packed cup arugulaarugula½
⅓ cup fresh flat-leaf parsley leavesflat-leaf parsley
2 tablespoons fresh lemon juicelemon juice2
1 clove garlic, smashedgarlic1
1 teaspoon kosher salt, plus extra for seasoningkosher salt1
¼ teaspoon freshly ground black pepper, plus extra for seasoningfreshly ground black pepper¼
2 tablespoons extra-virgin olive oilextra-virgin olive oil2


Pita Chips
Place an oven rack in the center of the oven and preheat to 350 degrees F.

In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.
Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.

Spoon the hummus into a serving bowl and serve the pita chips alongside.
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