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Avocado Hummus with Crispy Pita Chips

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


One 15-ounce can cannellini beans, rinsed and drained

1 large or 2 small avocados, 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


  1. For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F. 
  2. 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. 
  3. 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. 
  4. Spoon the hummus into a serving bowl and serve the pita chips alongside.