Green Avocado Hummus Pita

The first time I brought this vibrant green hummus to a dinner party, my friend Sarah actually thought it was guacamole until she took that first surprised bite. Now she requests it for every gathering, and I've watched it convert plenty of avocado skeptics over the years.

I discovered this combination during one of those what do I have in the fridge moments when my cousin dropped by unexpectedly. She still talks about how fresh and vibrant everything tasted that afternoon.

Ingredients

• 1 large ripe avocado: The creamy backbone of this recipe, so give it a gentle squeeze to make sure it yields slightly without being mushy
• 1 ½ cups cooked chickpeas: I've learned that thoroughly rinsing canned chickpeas removes that metallic aftertaste nobody wants
• ¼ cup fresh cilantro leaves: Pack these down in the measuring cup because the herb flavor is what makes this sing
• 2 tablespoons fresh parsley leaves: Adds brightness that balances the rich avocado perfectly
• 3 tablespoons tahini: Don't skip this, it provides that authentic hummus nuttiness underneath everything else
• 2 tablespoons extra-virgin olive oil: Use the good stuff here since you'll really taste it
• 2 tablespoons fresh lime juice: Brightens everything and prevents the avocado from browning too quickly
• 1 medium garlic clove: One is plenty since it will be raw, but mince it finely so no one gets an intense chunk
• ½ teaspoon ground cumin: The earthy note that reminds everyone this is still Mediterranean at heart
• ¼ teaspoon sea salt: Start here and adjust, remembering the pita chips will add saltiness too
• 2 tablespoons cold water: The secret to achieving that perfectly light and airy consistency
• 4 pita breads: White or whole wheat both work beautifully here
• 2 tablespoons olive oil: For brushing, this helps the spices adhere and creates those golden edges
• ½ teaspoon sea salt: A light sprinkle goes a long way on the chips
• ½ teaspoon smoked paprika: Totally optional but that subtle smokiness makes people wonder what your secret is

Instructions

Crisp up the pita triangles:

Preheat your oven to 375°F and cut each pita bread into 8 triangles, arranging them in a single layer on your baking sheet so they crisp evenly instead of steaming.

Season and bake the chips:

Brush the pita triangles with olive oil, then sprinkle with salt and smoked paprika, baking for 8 to 10 minutes and turning them halfway until they're golden and sound hollow when tapped.

Blend the base:

In your food processor, combine the avocado, chickpeas, cilantro, parsley, tahini, olive oil, lime juice, garlic, cumin, and salt, processing until the mixture is completely smooth and creamy.

Adjust the texture:

Add cold water one tablespoon at a time, blending after each addition, until you reach that perfect spreadable consistency that holds its shape on a chip.

Taste and season:

Give it a proper taste and add more salt or lime juice if needed, remembering that flavors bloom as it sits and the pita chips will bring their own seasoning.

Present it beautifully:

Transfer the hummus to your serving bowl, creating those swoops and swirls with your spoon, then drizzle generously with extra olive oil and scatter some chopped herbs on top.

Serve immediately:

Arrange the cooled pita chips around the bowl and watch how quickly this vibrant green dip disappears from the table.

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This recipe became my go-to when I started hosting weekly game nights and needed something I could prep ahead without stress. Now it's the dish everyone reaches for first, often before I've even finished setting out the rest of the spread.

Making It Ahead

I've learned through trial and error that you can make the hummus up to 24 hours ahead if you press plastic wrap directly against the surface. The pita chips are best freshly baked, but you can cut and season them beforehand, then just pop them in the oven when guests arrive.

Flavor Variations

Sometimes I'll add half a seeded jalapeño when I want a little kick that surprises people. You can also swap cilantro for basil in the summer when your garden is overflowing, though the flavor profile shifts from Mediterranean to something more fresh and herb-forward.

Serving Ideas

Beyond pita chips, this hummus transforms simple vegetable crudités into something special. I've also served it alongside roasted vegetables and even used it as a spread for vegetarian wraps the next day.

• Cucumber rounds and bell pepper strips make the freshest pairing
• Carrots and radishes add that satisfying crunch contrast
• Leftover hummus keeps for 3 days and actually tastes better as flavors meld

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Every time I make this, someone asks for the recipe, convinced there's some complicated technique involved when really it's just throwing everything in a food processor and letting it work its magic.

Recipe FAQs

→ What ingredients create the creamy texture?

The creamy texture is achieved by blending ripe avocado, cooked chickpeas, tahini, and olive oil until smooth.

→ How are the pita chips prepared?

Pita breads are cut into triangles, brushed with olive oil, seasoned with salt and smoked paprika, then baked until golden and crisp.

→ Can this dish accommodate dietary restrictions?

Yes, it suits vegetarian and vegan diets. For gluten-free options, serve with gluten-free pita or vegetable crudités.

→ How can the flavor be enhanced?

Add a seeded jalapeño for subtle heat or substitute lime juice with lemon juice for a different citrus note.

→ What tools are needed to prepare this dish?

A food processor for blending, a baking sheet for the pita chips, and basic utensils like a knife and pastry brush.