Green Avocado Hummus Pita Chips

The first time I made this green hummus was on a whim for a last-minute gathering. I had an avocado that needed using and a can of chickpeas in the pantry, and what happened next was pure kitchen magic. My friends kept asking what made the hummus so vibrant and creamy, and honestly, I think it's the combination that just works.

Last summer I made this for my sisters birthday, and it was the first thing to disappear. We were sitting on the back deck as the sun went down, dipping warm pita chips into that bright green bowl. Someone actually asked if I could make it again the next weekend, which is basically the highest compliment a home cook can get.

Ingredients

• Ripe avocado: This is what gives you that luxurious creaminess, so dont skimp on ripeness
• Chickpeas: One can is perfect, just make sure you rinse them really well to remove any metallic taste
• Tahini: Use a good quality brand, it makes all the difference in the final flavor
• Fresh lime juice: Brightens everything and helps keep the avocado from turning brown
• Garlic clove: One small one is plenty, you want just a hint without overpowering the herbs
• Olive oil: Use extra virgin for the best flavor, it adds that fruity richness
• Fresh cilantro or parsley: Either works, but fresh is non-negotiable here for that herbaceous punch
• Cumin: Just a touch to ground everything with that classic hummus flavor
• Sea salt: Start with a quarter teaspoon and add more to taste later
• Cold water: This little trick helps achieve the perfect silky consistency
• Pita breads: White or whole wheat both work beautifully
• Smoked paprika or zaatar: Totally optional but adds such a lovely smoky or earthy note to the chips

Instructions

Crisp up the pita chips first:

Get your oven going at 375°F and cut each pita into eight triangles, spreading them out on a baking sheet so they can crisp up evenly without overcrowding

Season those triangles:

Brush them generously with olive oil and give them a good sprinkle of sea salt plus whatever spice you fancy, then bake until theyre golden and totally crisp

Blend the green goodness:

Toss the avocado, chickpeas, tahini, lime juice, garlic, olive oil, herbs, cumin, and salt into your food processor and blitz until silky smooth, adding water a tablespoon at a time if it seems too thick

Taste and adjust:

Give it a try and tweak the salt or add more lime juice if it needs more brightness, then scoop it into a pretty serving bowl

Make it look gorgeous:

Drizzle some olive oil on top and scatter a few extra herb leaves before setting it out alongside those warm pita chips you just made

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This recipe became my go-to for impromptu guests because it looks impressive but comes together in minutes. Theres something about that bright green bowl in the center of the table that makes people feel taken care of, like you put in way more effort than you actually did.

Make Ahead Magic

You can totally make the hummus a day ahead and keep it in the fridge, but I learned the hard way that the pita chips are best fresh. If you need to prep ahead, make the hummus and bake the chips just before serving so they stay perfectly crisp.

Serving Ideas

Sometimes I skip the pita chips entirely and serve this with an array of crudités, especially when I want something lighter. Carrots, cucumber rounds, and bell pepper strips are perfect, and the colors look so pretty together on a platter.

Flavor Variations

Once you have the basic technique down, this becomes such a versatile recipe. You can add roasted red peppers for a smoky version, or stir in some crumbled feta at the end for a salty kick that really works with the creamy avocado base.

• A pinch of chili flakes or a swirl of hot sauce takes this in a completely different direction
• Roasted garlic instead of fresh gives you a mellow, sweeter flavor profile
• Try swapping the cilantro for basil in the summer for something surprisingly fresh

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Hope this brings as much joy to your table as it has to mine over the years. Happy cooking.

Recipe Questions & Answers

→ What gives the hummus its creamy texture?

The ripe avocado combined with chickpeas and tahini creates a smooth and creamy consistency, enhanced by adding cold water during blending to adjust thickness.

→ How are the pita chips made crispy?

The pita breads are cut into triangles, brushed with olive oil, lightly salted, optionally spiced with smoked paprika or zaatar, then baked until golden and crisp for perfect crunch.

→ Can I use other herbs instead of cilantro?

Yes, parsley works well as an alternative, providing a fresh herbal flavor while maintaining the green vibrancy in the dip.

→ Is this dish suitable for vegan diets?

Yes, all ingredients are plant-based, including the tahini and olive oil; the dish is fully vegan and dairy-free.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to two days. Note that the avocado may darken slightly but the flavor remains intact.