Ingredients
Pita Chips:
- 1/3 cup extra-virgin olive oil
- 1 teaspoon chili or dried chipotle powder
- Zest of 2 large limes, optional
- 2 whole wheat or plain pita breads, split in half horizontally
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Hummus:
- One 15-ounce can cannellini beans, rinsed and drained
- 1 large or 2 small avocadoes, seeded, peeled and coarsely chopped
- 1/2 packed cup arugula
- 1/3 cup fresh flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice
- 1 clove garlic, smashed
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 tablespoons extra-virgin olive oil
Directions
For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.
In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.
For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.
Spoon the hummus into a serving bowl and serve the pita chips alongside.
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By jovanna_2562938
Long Island, NY
on May 12, 2013
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Healthy, easy, a good 'go to' quick appetizer. I omitted the arugula just because...I used cilantro and lime juice bc the avocado seemed to steer me in that direction. I needed to add sufficient salt bc it was bland, and adding a few healthy dashes of tabasco helped too. Someone said olive oil wasn't healthy? Huh? It's common knowledge that it IS healthy for you, and a few TBS. of olive oil for ALL this dip is hardly going overboard. In fact, I even drizzled a little EVOO on top before serving! Just sayin' :
By Annmarie27
on April 07, 2013
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This is just awesome! I am now addicted to the hummus & have been making batches almost every week. I've also had several requests for the recipe.YUM!
By Anita Latte
My heart is in ...
on February 05, 2013
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I saw this when it first aired and made the recipe with adjustments the very next day. I have made this SO MANY times since. It is now a regular dip in our household. My son likes avocados but doesn't like the additional tomatoes or onions, etc in guacamole, so I have often set aside mashed avocado for him. When I saw this, I thought he would really enjoy it and I would really enjoy the added nutritional benefit of all the ingredients. I substituted spinach for arugula and cilantro for parsley. I served with tortilla chips since I can't have wheat. We have also used this as a very healthy and tasty dip for cut veggies. LOVE it! Thanks Giada!
Read all 18 reviews