Green Avocado Hummus Pita

My friend Sarah brought this to a potluck last summer and I literally hovered over the bowl the entire party. The color alone stops people in their tracks, that gorgeous vibrant green that somehow tastes even fresher than it looks. Now it's my go-to when I need something that feels impressive but takes zero effort.

Last weekend my niece asked me to bring something green to her St. Patrick's Day gathering. I almost brought a salad but decided to experiment with this instead. Her husband, who claims to hate hummus, went back for fourths and asked if I could leave the leftovers.

Ingredients

• 1 large ripe avocado: Give it a gentle squeeze, it should yield slightly like a ripe peach but not feel mushy
• 1 ½ cups cooked chickpeas: Canned works perfectly here, just rinse them really well to remove the metallic taste
• ¼ cup fresh cilantro: Packed tight, stems and all, they blend right into the creamy base
• 2 tablespoons fresh parsley: Adds a bright grassy note that balances the rich avocado
• 3 tablespoons tahini: Don't skip this, it's what gives hummus that signature nutty depth
• 2 tablespoons extra-virgin olive oil: Use the good stuff here since the flavor really shines through
• 2 tablespoons fresh lime juice: Brightens everything and keeps that gorgeous green color from turning brown
• 1 medium garlic clove: One is perfect, two might overpower the delicate fresh herbs
• ½ teaspoon ground cumin: Just enough to remind you this is Mediterranean inspired
• ¼ teaspoon sea salt: Start here and adjust, the avocado needs salt to pop
• 2–3 tablespoons cold water: The secret to getting that perfectly light, airy consistency
• 4 pita breads: Whole wheat adds nice flavor but white stays crisper longer
• 2 tablespoons olive oil for brushing: Helps the salt and spices cling to every triangle
• ½ teaspoon sea salt for chips: Finishing salt that you can actually feel on your tongue
• ½ teaspoon smoked paprika: Totally optional but adds this subtle smoky depth everyone tries to identify

Instructions

Crisp up the pita chips:

Cut each pita into 8 triangles and spread them on a baking sheet. Brush with olive oil and sprinkle with salt and smoked paprika. Bake at 375°F for about 10 minutes, flipping once, until they're golden and crunchy all the way through.

Blend the green magic:

Toss the avocado, chickpeas, cilantro, parsley, tahini, olive oil, lime juice, garlic, cumin, and salt into your food processor. Let it run for a full minute, stopping to scrape down the sides, until it's velvety smooth.

Get the consistency right:

Add cold water one tablespoon at a time while the processor runs. You're aiming for something lighter than guacamole but thicker than ranch dressing.

Taste and adjust:

Scoop a bit onto a spoon and see if it needs more salt or lime. Remember, flavors mingle and settle after chilling, so don't overdo it.

Make it look pretty:

Transfer to your serving bowl and use the back of a spoon to create swooshes on top. Drizzle generously with olive oil and sprinkle with any reserved herbs.

Serve immediately:

Arrange those warm pita chips around the bowl and watch it disappear. The contrast between hot crispy chips and cool creamy dip is everything.

Save

My neighbor texted me at midnight after I left a container on her porch. She said she couldn't stop eating it straight from the fridge with a spoon while standing in her kitchen. That's when I knew this wasn't just a recipe, it was a problem.

Make It Your Own

During finals week in college, my roommate and I discovered that adding a seeded jalapeño transforms this into something entirely new. The heat sneaks up behind the creamy richness and makes every bite more interesting than the last.

Serving Beyond Pita

I've started keeping a batch in my fridge for emergency snacking when friends drop by unexpectedly. Sometimes I serve it with cucumber slices instead of chips, and honestly the cool crunch might be even better than the baked pita.

Storage Solutions

This keeps beautifully for three days in an airtight container, though it rarely lasts that long in my house. The flavors actually meld and deepen overnight, making it even better the next day.

• Press a piece of plastic wrap directly onto the surface before sealing
• Give it a quick stir and add a splash more water if it thickens up
• The pita chips stay crisp for about two days in a sealed bag

Save

Every time I make this now, I think about Sarah and that summer potluck where I couldn't stop eating it. Some recipes are just keepers like that, the ones that immediately become part of your regular rotation.

Recipe FAQs

→ What ingredients create the smooth texture?

The combination of ripe avocado, cooked chickpeas, and tahini blended with olive oil and lime juice creates the creamy, smooth base.

→ How are the pita chips prepared?

Pita breads are cut into triangles, brushed with olive oil, sprinkled with salt and smoked paprika, then baked until golden and crisp.

→ Can the flavor be adjusted for more heat?

Yes, adding a small seeded jalapeño during blending adds subtle heat without overpowering the freshness.

→ How long can the dip be stored?

Stored in an airtight container in the refrigerator, the dip remains fresh for up to 3 days.

→ Is there a gluten-free option for serving?

Yes, substitute regular pita with gluten-free pita or serve alongside vegetable crudités for a gluten-free alternative.