Green Avocado Hummus Blend

The first time I made this green avocado hummus, my roommate walked into the kitchen and asked why I was making guacamole in the food processor at 9 PM. I explained it was actually hummus, and after one skeptical bite, she proceeded to eat half the bowl standing right there at the counter.

I brought this to a friends birthday potluck last spring, and honestly, I was nervous because it sounded so simple. But people kept asking who made the green stuff, and someone actually texted me the next day for the recipe instead of the birthday girl.

Ingredients

• 1 ripe avocado: Give it a gentle squeeze, it should yield slightly but still feel firm, avoiding any that feel mushy or have dark spots
• 1 1/2 cups canned chickpeas: Rinse them really well under cold water until the water runs clear, which removes the canned taste and helps the texture blend smoother
• 1/4 cup tahini: Stir your tahini jar thoroughly before measuring since the natural separation can make the bottom thick and the top oily
• 1/4 cup fresh lime juice: Fresh is absolutely crucial here, and I usually squeeze an extra half lime just in case the avocados need more acid
• 2 tablespoons extra virgin olive oil: Use a good quality one since youre not cooking with it, just blending it in for that fruity grassy finish
• 1 small garlic clove: If you love garlic, go ahead and use two, but remember it will intensify slightly as it sits in the fridge
• 1/2 teaspoon ground cumin: Toast it in a dry pan for 30 seconds before adding to wake up those warm earthy oils
• 1/2 teaspoon sea salt: Start here and add more at the end since salt really pulls all these flavors together
• 1/3 cup fresh cilantro leaves: If youre one of those people who thinks cilantro tastes like soap, flat leaf parsley works beautifully too
• 2 tablespoons chopped fresh chives: These add a mild onion flavor that bridges the gap between Mediterranean dips and guacamole vibes
• 2 to 3 tablespoons cold water: This little trick makes the hummus fluffier and lighter, so dont skip it even if it seems weird

Instructions

Get the oven going:

Preheat to 375°F and grab a large baking sheet while the oven heats up, positioning a rack in the middle for even browning

Prep the pita chips:

Cut each pita bread into 8 triangles using kitchen shears or a sharp knife, then arrange them in a single layer without overlapping

Season the chips:

Brush both sides lightly with olive oil using a pastry brush, then sprinkle with sea salt and that smoked paprika if you want a smoky kick

Bake until crisp:

Bake for 10 to 12 minutes, flipping the chips halfway through, until theyre golden brown and make a hollow sound when tapped

Blend the base:

In your food processor, combine the avocado, chickpeas, tahini, lime juice, olive oil, garlic, cumin, salt, cilantro, and chives

Puree until smooth:

Run the processor for about 2 minutes, scraping down the sides a couple times, until it looks like velvety green satin

Add the magic water:

With the motor running, drizzle in the cold water one tablespoon at a time until it reaches your perfect consistency

Taste and adjust:

Give it a proper taste and add more salt or lime juice if needed, remembering the flavors will mellow slightly once chilled

Finish and serve:

Transfer to a serving bowl, make a little well in the center, drizzle with olive oil, and serve alongside those cooled pita chips

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This has become my go to when I need to bring something to gatherings because its always the first thing to disappear. People seem surprised by how something so simple can taste so special, but thats usually when the best recipes happen.

Making It Ahead

You can prep the hummus up to a day in advance, but that beautiful green color will start to oxidize. Press a piece of plastic wrap directly onto the surface and squeeze fresh lemon juice over the top before storing to keep it vibrant. The pita chips stay crisp for about 3 days in an airtight container.

Spice It Up

Some nights I throw in half a jalapeño or serrano pepper with the seeds if I want something that wakes up your whole face. A pinch of cayenne works too, or try harissa paste for a deeper North African heat level.

Serving Ideas Beyond Pita

The hummus doubles as an incredible sandwich spread, especially with roasted vegetables or falafel. Ive also thinned it out with more water and lime juice to make a salad dressing for hearty greens.

• Cucumber rounds make the perfect fresh vessel for scooping
• Roasted sweet potato wedges are surprisingly amazing with this
• Keep it grain free with bell pepper slices and carrot sticks

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Theres something so satisfying about making a dip that looks restaurant fancy but comes together faster than delivery arrives. Hope this finds its way to your table soon.

Recipe FAQs

→ What is the best way to achieve a smooth avocado hummus?

Use ripe avocados and blend well with chickpeas, tahini, and lime juice in a food processor. Adding cold water gradually helps reach a creamy consistency.

→ How can I make the pita chips extra crispy?

Cut pita breads into thin triangles, brush with olive oil, and bake at 375°F until golden brown, turning halfway through baking.

→ Can I substitute the herbs in this dish?

Yes, cilantro can be replaced with parsley or chives according to your preference without altering the fresh flavor much.

→ What spices enhance the flavor in this avocado dip?

Ground cumin and a touch of sea salt bring warmth and depth, while smoked paprika in pita chips adds a subtle smoky note.

→ Is this dish suitable for vegan and dairy-free diets?

Absolutely, all ingredients are plant-based and free from dairy, making it perfect for vegan and dairy-free diets.

→ How should leftovers be stored to maintain freshness?

Store the dip in an airtight container in the refrigerator and consume within two days for optimal freshness.