Green Avocado Hummus Blend (Printable)
A creamy blend of avocado and chickpeas served with crisp homemade pita chips, bursting with fresh herbs.
# What You'll Need:
→ For the Green Avocado Hummus
01 - 1 ripe avocado, peeled and pitted
02 - 1 1/2 cups canned chickpeas, drained and rinsed
03 - 1/4 cup tahini
04 - 1/4 cup fresh lime juice (about 2 limes)
05 - 2 tablespoons extra-virgin olive oil
06 - 1 small garlic clove, peeled
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt, or to taste
09 - 1/3 cup fresh cilantro leaves
10 - 2 tablespoons chopped fresh chives (optional)
11 - 2-3 tablespoons cold water, as needed
→ For the Pita Chips
12 - 4 whole wheat pita breads
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon sea salt
15 - 1/2 teaspoon smoked paprika (optional)
# How to Make It:
01 - Preheat your oven to 375°F.
02 - Cut pita breads into triangles and arrange them on a baking sheet. Brush both sides lightly with olive oil, then sprinkle with sea salt and smoked paprika.
03 - Bake pita chips for 10-12 minutes, turning halfway, until golden and crisp. Remove and let cool.
04 - In a food processor, combine avocado, chickpeas, tahini, lime juice, olive oil, garlic, cumin, salt, cilantro, and chives. Blend until smooth and creamy, scraping down the sides as needed.
05 - Add cold water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning if necessary.
06 - Transfer hummus to a serving bowl. Drizzle with extra olive oil and garnish with fresh herbs if desired. Serve immediately with cooled pita chips.
# Expert Advice:
01 -
- The avocado makes it impossibly creamy without any dairy, so it feels luxurious while being completely plant based
- Its that rare appetizer that looks impressive but comes together in under 30 minutes with mostly pantry staples
02 -
- The water trick isnt optional, it literally transforms the texture from heavy to airy and restaurant quality
- Avocado hummus browns faster than regular hummus, so press plastic wrap directly onto the surface if storing it
03 -
- Reserve the liquid from your chickpea can, its called aquafaba and makes the hummus even fluffier than water
- If your tahini is stubborn and separates, warm the jar in hot water for 5 minutes before measuring