Apr 27, 2013

Avocado Hummus and Homemade Pita Chips

Avocado Hummus

The end of the semester is so so close and all that stands between me and being able to say it’s “summer” are two papers! The summer itself is full of more paper writing but not having class makes a world of a difference and believe it or not it will feel like a break! It also doesn’t hurt that shortly after the last assignment is due I will be flying across the big pond to visit a friend in London and then meeting Jor in Italy for a week of total fun and relaxation! Excited just might be an understatement!

As close as summer is, I’ve still got to keep my “fun” blinders on to finish everything up. When things get super busy and I’m trying to pack as much as I can into one day lunch can almost become an afterthought. I’m trying to stay away from the sandwich meat (I had a turkey sandwich variation for probably close to three years straight; I like my routines clearly!) but sometimes the fast alternative to a sandwich is hard to come up with. I went through a phase where I had quinoa mixes but this semester in particular I just didn’t have the time to put that together in the morning. So when I came across Giada’s avocado hummus it took about a minute before I was sold! I love a good hummus and the addition of avocado won me over immediately! However, what I really loved in the ingredient list was the fact that Tahini was no where to be seen. You usually add Tahini to your typical hummus and I don’t know about y’all but I then find myself with a giant jar of Tahini in my fridge and not enough recipes to add it to or batches of hummus to eat. It eventually expires and my guilt falls into the trash with the 3/4 full jar of Tahini. So this hummus fixed lots of my problems: quick lunch to pack, avocado included, tahini excluded and pairs with the perfect homemade pita chips. Sold!

Here’s what you need:


(Adapted from Giada. Makes enough hummus for a week of lunches or enough to serve at a party.)


  • 1 (15 ounce) can cannellini beans (no salt)
  • 1 1/2 – 2 avocados
  • 3/4 cup arugula and spinach mixture
  • 1/3 cup parsley leaves
  • 1/4 cup basil leaves
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 – 2 tablespoons olive oil

Pita Chips (enough for 1 or 2 lunch servings)

  • 2 whole wheat pita breads (cut into 8 triangles) 
  • 1/2 teaspoon kosher salt
  • drizzle of olive oil (enough to lightly coat pita slices)

If you are making the pita chips preheat your oven to 350. If you are skipping the chips scroll down just a bit to the hummus directions. For the chips, slice the pita bread into 8 triangles (half the bread and then continue to cut each half into more halves until you have 8 triangles. Put the bread in a bowl and toss with kosher salt and drizzle of olive oil. You want enough oil to help the salt stick but you don’t want the pita’s drenched in an olive oil bath.

Pita Chips Pre-Baked2Cover a baking sheet in tinfoil and spread the pita chips out. Make sure none are overlapping so they all have equal opportunity to bake up.

Pita Chips on Pan2Pop the chips in the oven for about 12 minutes. Depending on your oven you might need to leave them in for a little longer than 15 but keep a close eye so you don’t end up with over crunchy and brown pita chips. You just want them to get a little golden.

Baked Pita Chips


Now while your pita chips are cooking, you can put the hummus together. I only have a picture of the end product because the steps include throwing everything into your food processor, pressing the on button and scooping it into a bowl! Pretty easy! But to break it down a little, I like to start with the garlic clove to make sure it really gets chopped up. Put that in and let it go for a few seconds and it is chopped into super small pieces. Next, add the beans, spinach, arugula, basil, parsley, avocado, lemon juice salt and pepper and pulse until you have a smooth mixture. The last addition is the olive oil and I think the amount you add is really up to you and your preference. I never add more than two tablespoons but go for more if you like.

Avocado Hummus

Homemade avocado hummus and homemade pita chips: unless you are not a hummus fan you can’t complain about this lunch! It makes enough hummus for the week (that is totally dependent on how much you pile on your pita chip; might go faster) and you can make small batches of the pita chips for a day or two. I wouldn’t do more because you will end up with super stale chips that are just too crunchy and not in a good way!

Hummus and Chips

If you don’t have time to make a second or third batch of chips you can also just use a leftover pita bread and make a sandwich with the hummus. I cut the pita bread in half and stuff the half with a little more spinach/arugula mixture, cherry tomatoes halves and maybe even some crisp cucumber. I also think this hummus would be great to serve as a dip at a party. It gives the traditional hummus a slight twist and since appearance always matters with a party, the color is great! You might need to make extra for a party though; I’m pretty sure you’ll be seeing the bottom of the bowl quickly as it’s sure to  be a hit! For now, that’s avocado hummus and homemade pita chips…in the shell of a nut!



1 Comment

  • Looks delicious and easy! We just bought a bunch of avocados, and I think I know what they are going to be used for now 😉

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