Avocado Hummus + Whole Wheat Pita Chips

Avocado Hummus Whole Wheat Pita Chips

I love avocado and I love hummus. Combining the two sounds like a wonderful snack.



For avocado hummus:

  • 1 (15 oz.) can white beans (I used cannellini), drained and rinsed
  • 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



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.