Smooth, creamy white bean and avocado hummus served with homemade whole wheat pita chips — the ideal snack for a party or casual get-together.
I love adding Mediterranean flavors — olives, artichokes, and feta — whenever I can, but avocados are the true crowd-pleaser in our house. My husband will happily eat almost anything if avocado is involved, and we both enjoy it straight from the spoon and incorporated into salads, soups, and chilis.
Instead of a classic chickpea hummus, I blended white beans with lemon, olive oil, and ripe avocado to create a smooth, velvety dip. A touch of cayenne and a pinch of crushed red pepper add just the right amount of heat, while fresh cilantro can be added for a bright finish.
Paired with garlicky, crisp whole wheat pita chips, this hummus is addictive. It’s an easy, flavorful option for Greek- or Mexican-inspired meals, and it pairs beautifully with a chilled white wine. Serve this at your next gathering and watch it disappear fast.
This recipe is simple, fresh, and healthy, making it perfect for entertaining or an everyday snack. The hummus stores well in the refrigerator for a couple of days — just stir before serving.
Avocado Hummus + Whole Wheat Pita Chips
1 1/2 cups dip // 24 chips
Ingredients
For avocado hummus:
- 1 15 oz. can white beans, drained and rinsed (cannellini works well)
- 1 avocado, cut into chunks
- Juice from 1 lemon
- 1 Tablespoon + 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- Pinch of crushed red pepper flakes and fresh cilantro, optional
For pita chips:
- 3 whole wheat pita bread pockets
- 2 Tablespoons olive oil or melted butter
- 1/4 teaspoon Greek or Italian seasoning
- 1/4 teaspoon garlic salt or garlic powder
- 1/8 teaspoon black pepper
- Salt, for sprinkling
Instructions
For avocado hummus:
- Combine all hummus ingredients in a food processor or blender and blend until smooth. Taste and adjust seasoning. If the dip is too thick, add a little more olive oil or lemon juice. Cover and refrigerate until serving.
- Before serving, top with a pinch of crushed red pepper flakes and cilantro if desired. Serve with pretzels, crackers, or the pita chips below.
For pita chips:
- Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment.
- Cut each pita pocket into 8 triangles and arrange them on the baking sheet.
- Whisk together olive oil (or melted butter), Greek seasoning, garlic salt/powder, and pepper. Brush each triangle with the oil mixture and lightly sprinkle with salt (use a bit more salt if using garlic powder).
- Bake 6–8 minutes, until lightly browned and crisp. Watch closely to prevent burning.
- Remove from oven and cool briefly. Enjoy with the avocado hummus.
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