Best Avocado Hummus And Spiced Pita Chips Recipes

Avocado Hummus with Crispy Pita Chips image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

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

Steps:

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.

Classic Hummus with Spiced 'n Baked Pita Chips image

Provided by Food Network

Categories appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 16

2 cups canned chickpeas, drained and rinsed
1/2 cup tahini (sesame paste)
1/4 cup oil, from the top of the sesame paste or extra-virgin olive oil
Juice of 1 lemon
1 clove raw garlic, or 3 cloves roasted garlic
1 tablespoon ground cumin, plus more for garnish
1/2 teaspoon sea salt
Freshly ground black pepper
Water, for thinning the hummus
Paprika, for garnish
Extra-virgin olive oil, for drizzling
Spiced 'n Baked Pita Chips, to serve, recipe follows
8 mini whole-wheat pitas
1 tablespoon extra-virgin olive oil
1 teaspoon zatar, available in Middle Eastern or specialty stores
Sea salt

Steps:

In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Cut the pitas into quarters and spread them onto the baking sheet.
In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.