Avocado Hummus with Baked Pita Chips recipe

I love avocados so it's no wonder I've been throwing them into many of my dishes lately. One of my favorite afternoon snacks is having one in slices, simply tossed with lemon juice, salt and pepper. If you like green veggies at all, you must try that too! 

I think one of the best things to ever leave my kitchen incorporating avocados is what I am sharing with you here. Now comes the greatest moment of truth where I explain to you how long it has taken me to share this amazing discovery of an avocado hummus with you. It's been a year at least since I first tested this idea. It was amazing the first time and it's only gotten better since. I guess it was just the texture and color that kept me from photographing it, until finally mustering up the courage a few weeks back. You can understand what I was thinking, right? It's just so green! But here I am, no longer being selfish and keeping this one to myself. It's all yours now. Put the ingredients into your food processor and don't look back. It takes seconds to whip up and will please everyone around you. 

This is an excellent dip to serve at a shabbos meal and eat along with challah bread. It would also be a great choice served with cut up raw vegetables if your having a ladies night or even during football season for the men. The best part is that it's quite low calorie as a snack or side to any meal for all of you dieters. Reduced calorie is everyones favorite, right?

Avocado Hummus with Baked Pita Chips 



2 Large Avocados, just ripened, pitts removed
1 15 Oz. Can of Chick Peas
1/3 Cup Olive Oil 
1 Tablespoon of Fresh Chopped Parsley and Cilantro
1 Whole Fresh Lemon, Squeezed
2 Tablespoons Tahini (easy to make at home with sesame seeds)
1 Tablespoon Polander Fresh Chopped Garlic from the jar
1 Teaspoon Salt 
Pinch of Pepper

Pita Chips:

2 Round Pitas, Cut into triangular wedges
2 Tablespoons of Olive Oil 
Salt, Pepper, Onion Powder and Garlic Powder to taste


1. Using a food processor with the blade attachment, blend up the avocados along with the chick peas, olive oil, fresh herbs, lemon juice, tahini and fresh garlic. Once smooth but still quite thick and perfectly blended, add the salt and pepper and turn the machine back on for a moment more. 

2. Store the mixture in a airtight container and refrigerate until ready to serve. Also, reserve the avocado pits and place them at the center of the mixture before putting it in the fridge. This keeps the avocado from going brown while the hummus is sitting in the fridge. 

3. Sprinkle your cut up pita wedges with olive oil, salt, pepper, garlic powder, onion powder or any other herbs of choice and put them in the oven on 400 for 15 minutes or until they have crisped up on the outside. Serve alongside the hummus. 

Thanks so much for stopping in, I really hope you will try this in your kitchen. Don't forget to leave me a comment below letting me know what it was like if you do!

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