Avocado Hummus and Homemade Pita Chips
Ingredients
For avocado 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
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 to taste
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 bit of oil or lemon juice. Cover and refrigerate until ready to serve.
- Before serving, top with a pinch of crushed red pepper flakes and cilantro, 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.
- 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).
- Bake for 6-8 minutes or until lightly browned and crisp; watch carefully not to burn.
- Enjoy!
