Avocado Hummus and Homemade Pita Chips

Ingredients

Hummus

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

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 to taste

Directions

Hummus

1. Combine all ingredients in a food processor or blender.
2. Blend until smooth.
3. Taste and adjust seasoning as desired. If dip is too thick for your taste, blend in a bit of oil or lemon juice.
4. Cover and refrigerate until ready to serve.
5. Before serving, top with a pinch of crushed red pepper flakes and cilantro, serve with pretzels, crackers, or pita chips (recipe below).

Chips

1. Preheat oven to 400 degrees F. Prepare a large baking sheet lined with foil or parchment paper.
2. Cut each pita bread pocket into 8 triangles. Place triangles on baking sheet.
3. Whisk together oil, Greek seasoning, garlic salt/powder, and pepper in a small bowl. Brush each triangle with oil mixture. Lightly sprinkle with salt (use a little extra if you’re using garlic powder instead of garlic salt).
4. Bake for 6-8 minutes or until lightly browned and crisp; watch carefully not to burn. Enjoy!