Green Avocado Hummus with Pita (Printable)
Creamy avocado and chickpea dip with fresh cilantro, parsley, and lime. Ready in 15 minutes, vegan and gluten-free friendly.
# What You Need:
→ Hummus Base
01 - 1 ripe avocado, peeled and pitted
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 3 tablespoons tahini
04 - 2 tablespoons extra virgin olive oil
05 - 2 tablespoons fresh lime juice
06 - 1 small garlic clove, minced
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt
09 - 2-3 tablespoons cold water
→ Fresh Herbs & Garnish
10 - 1/4 cup fresh cilantro leaves, chopped
11 - 1/4 cup fresh parsley leaves, chopped
12 - 1/2 teaspoon crushed red pepper flakes, optional
13 - 1 tablespoon extra virgin olive oil for drizzling
→ To Serve
14 - 4 whole wheat pita breads
15 - Fresh vegetable sticks (carrot, cucumber, bell pepper), optional
# How-To Steps:
01 - Combine avocado, chickpeas, tahini, olive oil, lime juice, garlic, cumin, and salt in a food processor. Blend until smooth, scraping down the sides as needed.
02 - Add cold water one tablespoon at a time and blend until the hummus reaches your desired creamy consistency.
03 - Add cilantro and parsley. Pulse a few times to incorporate, leaving visible flecks of green throughout the hummus.
04 - Taste and adjust seasoning with additional salt, lime juice, or cumin as desired.
05 - Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with red pepper flakes if using.
06 - Warm the pita breads briefly in a dry skillet or toaster. Cut into wedges.
07 - Serve the green avocado hummus with warm pita wedges and fresh vegetable sticks on the side.
# Expert Tips:
01 -
- The avocado creates this silky, luxurious texture that makes store-bought hummus seem like amateur hour.
- Its impossibly fresh flavor profile works magic on even the most mundane Monday lunch sandwich.
02 -
- The order of adding ingredients matters—I once reversed the process and ended up with a lumpy mess that no amount of processing could fix.
- Room temperature ingredients blend infinitely better than cold ones straight from the fridge.
03 -
- For the absolute smoothest texture, take an extra minute to peel the chickpeas—pinch each one gently and the skins slip right off.
- Make a double batch and freeze half in an ice cube tray, then transfer the frozen cubes to a freezer bag for instant single portions that thaw in minutes.