Green Avocado Hummus Dip

The first time I made this was for a last-minute gathering and my friend Sarah kept asking me what made the hummus so green. She was halfway through the bowl before I confessed it was avocado. Now whenever I invite people over, they specifically request that bright green dip that disappears faster than I can get the wine poured.

I once tripled this recipe for a neighborhood potluck and watched the hostess put out store-bought hummus beside it. An hour later, hers was untouched and mine had people scraping the bowl with actual spoons. Thats when I learned that fresh cilantro and lime juice make all the difference between good hummus and cant-stop-eating-it hummus.

Ingredients

• 1 ripe avocado: The real star here, choose one that yields slightly to gentle pressure but still feels firm
• 1 1/2 cups canned chickpeas: Rinse them really well to remove that metallic canned taste
• 1/4 cup tahini: Use a well-stirred jar, the sesame paste binds everything together
• 1/4 cup fresh lime juice: Fresh is absolutely non-negotiable, bottled juice makes it taste flat
• 2 tablespoons extra-virgin olive oil: Plus more for that pretty drizzle on top
• 1 small garlic clove: One small clove is perfect, two will overwhelm the delicate avocado flavor
• 1/2 teaspoon ground cumin: Adds that classic hummus warmth without making it taste like chili
• 1/2 teaspoon sea salt: Start here and adjust, the tahini adds saltiness too
• 1/3 cup fresh cilantro leaves: Stems and all, they blend right in and add such fresh flavor
• 2 tablespoons chopped fresh chives: Optional but I love the mild onion sweetness they bring
• 2–3 tablespoons cold water: The secret to that impossibly smooth restaurant texture
• 4 whole wheat pita breads: Whole wheat gives a nutty flavor that stands up to the creamy dip
• 2 tablespoons olive oil: For brushing the pitas, this is what makes them golden and shatteringly crisp
• 1/2 teaspoon sea salt: Sprinkle generously while the chips are still warm
• 1/2 teaspoon smoked paprika: Optional but adds such a beautiful smoky depth to every chip

Instructions

Get your oven ready:

Preheat to 375F and grab your largest baking sheet, you will want the chips in a single layer for even crisping

Prep the pita chips:

Cut each pita into 8 triangles like a pizza, then arrange them on your baking sheet without crowding

Season the chips:

Brush both sides lightly with olive oil using a pastry brush, then sprinkle with sea salt and smoked paprika while they are still oily

Bake until golden:

Bake for 10 to 12 minutes, flipping them halfway through, until they are golden brown and crisp all the way through

Blend the base:

While chips bake, combine the avocado, chickpeas, tahini, lime juice, olive oil, garlic, cumin, salt, cilantro, and chives in your food processor

Make it silky smooth:

Blend until completely creamy, scraping down the sides a couple times to ensure everything is incorporated

Adjust the texture:

Add cold water one tablespoon at a time until the hummus reaches that perfect silky consistency you want

Taste and adjust:

Give it a try and add more salt or lime juice if needed, then transfer to your serving bowl

Finish and serve:

Drizzle generously with olive oil and maybe some extra chopped herbs, then serve alongside the cooled pita chips

Save

My youngest niece who swears she hates anything green tried this at my house last month. I told her it was magic dip and she ate three pita chips worth before asking what the magic was. Now she requests aunties green dip every time she visits.

Making Ahead

You can prep the hummus up to four hours before serving, just press plastic wrap directly onto the surface to prevent browning. The pita chips stay perfectly crisp in a sealed container for two days, though they never last that long in my house.

Serving Ideas

Sometimes I spread this on toast and top with sliced radishes for lunch, or thin it with a little more olive oil and use it as a sauce for grain bowls. It is also incredible as a sandwich spread instead of mayo.

Recipe Variations

Try adding half an avocado and a handful of spinach for an even brighter green. A teaspoon of harissa paste mixed in adds incredible warmth without making it spicy hot.

• Add a roasted red pepper blended right in for sweetness and color contrast
• Swap lime juice for lemon if that is what you have on hand
• Top with toasted pine nuts or pumpkin seeds for crunch

Save

There is something so satisfying about setting out a bowl of this vibrant green hummus and watching people light up when they try it. Simple food made with care is always the most welcoming.

Recipe FAQs

→ What gives the hummus its green color?

The vibrant green hue comes from fresh ripe avocado combined with cilantro and chives, adding freshness and color.

→ How can pita chips be made crispier?

Brush pita slices lightly with olive oil and bake at 375°F for 10–12 minutes, flipping halfway for even crispness.

→ Can I substitute cilantro for another herb?

Yes, parsley works well as an alternative, offering a milder flavor without overpowering the blend.

→ Is it possible to make this dish spicy?

Adding jalapeño or green chili to the hummus blend introduces a satisfying kick without altering texture.

→ How should leftover hummus be stored?

Keep it in an airtight container refrigerated for up to two days to maintain freshness and flavor.