As it’s all but impossible to avoid green food on St. Patrick’s Day, I tend to succumb to this trend each and every year.
Green eggs (no ham though. I draw the line at green meat).
But with a newly vegan family member in the house, I wanted to serve up a (naturally) green treat that was both healthy AND delicious.
We eat a LOT of hummus around here. It’s the one food that everyone (even my picky 5-year-old) loves. And given how nutrient-packed this dip is, I’m happy to make it on a regular basis. But even a beloved dish gets tired after a while, and I decided to give this avocado version a try.
Like a mash-up of hummus and guacamole, we all but devoured this dip — which went perfectly with my homemade pita chips.
These would be a perfect snack to serve at a St. Patrick’s Day party, but I promise you’ll want to make them all year long!
Avocado Hummus and Homemade Pita Chips
Prep Time: 15 minutes
Cook Time: 10 minutes (for the pitas)
2 ripe avocados, peeled, pitted and cut into chunks
1 can chickpeas or white beans, rinsed and drained
1 garlic clove (optional)
1/4 c. lemon juice
2 T. tahini
1/2 c. olive oil (plus extra for the pita chips)
Salt and pepper
Extra virgin olive oil, for drizzling
Pre-heat oven to 400 – line two baking sheets with parchment paper.
Place avocados, beans, garlic (if using), lemon juice, tahini, 1/2 c. olive oil and salt and pepper in the bowl of a food processor. Puree till smooth, scraping down the bowl once or twice if needed. Taste and adjust seasoning if necessary. Cover and chill till ready to serve.
Split or slice pitas into rounds and cut into eighths. Place on prepared baking sheets and brush tops with olive oil. Sprinkle with salt and pepper. Bake till golden brown, about 10 minutes.
To serve, drizzle hummus with a little extra virgin olive oil and additional cracked pepper.