Easy, delicious, and creamy, this Giada Avocado Hummus with Crispy Pita Chips is prepared using cannellini beans, avocados, arugula, parsley, and lemon juice.

To make Giada’s Avocado Hummus, combine all ingredients in a food processor and blend until creamy. Bake the pita at 350°F until crispy, about 18 minutes.

So, guys, this recipe is a no-brainer, right? It’s like the perfect guest at your party: low maintenance but totally impressive. Dive in, leave a comment below, and let’s get munching!

Can I make the Avocado Hummus With Crispy Pita Chips ahead of time?

Sure thing! Prepare the hummus a day in advance and keep it refrigerated. For the crispiest pita chips, bake them on the day of the event to keep them nice and crunchy. This way, everything is fresh and ready to impress your guests!

Giada Avocado Hummus With Crispy Pita Chips Ingredients

• 1/3 cup of extra-virgin olive oil
• 1 teaspoon of chili or dried chipotle powder
• Zest from 2 large limes (optional)
• 2 pita breads, whole wheat or plain, split in half horizontally
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of freshly ground black pepper
• One 15-ounce can of cannellini beans, rinsed and drained
• 1 large or 2 small avocados, seeded, peeled, and coarsely chopped
• 1/2 packed cup of arugula
• 1/3 cup of fresh flat-leaf parsley leaves
• 2 tablespoons of fresh lemon juice
• 1 clove of garlic, smashed
• 1 teaspoon of kosher salt, plus extra for seasoning
• 1/4 teaspoon of freshly ground black pepper, plus extra for seasoning
• 2 tablespoons of extra-virgin olive oil

How To Make Giada Avocado Hummus With Crispy Pita Chips

1. Preheat Your Oven: Start by placing an oven rack in the center position and preheating your oven to 350 degrees F.
2. Prepare Pita Chips: In a small bowl, whisk together the olive oil, chili or chipotle powder, and lime zest if you’re using it. Grab a pastry brush and generously coat both sides of each pita half. Season with salt and black pepper. Now, cut each pita half into 8 wedges and spread them out in a single layer on a baking sheet.
3. Bake Pita Chips: Slide the baking sheet into your oven and bake the chips until they are crisp and golden brown, which should take about 15 to 18 minutes.
4. Make the Hummus: While the chips are baking, take out your food processor and combine the cannellini beans, avocado, arugula, parsley, lemon juice, garlic, salt, and pepper. Pulse the mixture until it’s coarsely chopped. Keep the processor running and gradually pour in the olive oil until the hummus becomes creamy. Give it a taste and adjust the seasoning with more salt and pepper if needed.
5. Serve: Transfer the creamy hummus into a serving bowl. Once the pita chips are done, let them cool for a moment before serving alongside the hummus.

Recipe Tips

• Boost the heat: If you enjoy a bit of a kick, consider adding a dash more of dried chipotle powder to your olive oil mixture before brushing it onto the pita.
• Creamier hummus hack: For an even creamier texture, add a tablespoon of Greek yogurt to your hummus when blending in the food processor.
• Zesty lime right: Don’t skip on the lime zest if you’ve got it! It adds a fresh, zesty pop that really elevates the flavors in your pita chips.
• Garlic lovers unite: If you’re a fan of garlic, double up on that smashed clove for a more robust flavor that garlic aficionados will surely appreciate.

Recipe Variations

• Switch up the beans: Experiment with different types of beans like black beans or garbanzo beans for a twist on the traditional cannellini-based hummus.
• Add some roots: Toss in some roasted beets into the hummus mix for a lovely color and a sweet, earthy flavor that pairs wonderfully with the crispiness of the pita.
• Herb it up: Mix in different herbs like cilantro or basil instead of parsley for a different herby note that makes each bite interesting.
• Go tropical: Swap out lemon juice for lime and add a pinch of cumin for a tropical twist that’ll make you feel like you’re beachside with every dip.

What To Serve With Avocado Hummus and Crispy Pita Chips

Serve your Avocado Hummus with Crispy Pita Chips with sliced cucumbers, cherry tomatoes, stuffed grape leaves, roasted almonds, and sliced red bell peppers.

You can also pair them with quinoa tabbouleh and grilled eggplant for a delightful taste experience.

How To Store Leftover Avocado Hummus and Crispy Pita Chips

In The Fridge:

Store the leftover Avocado Hummus in an airtight container and press a piece of plastic wrap directly onto the surface of the hummus. This method prevents browning and keeps it fresh for up to 3 days. Store the pita chips in a separate airtight container.

In The Freezer:

Avocado Hummus should not be stored in the freezer as freezing will significantly alter its texture and flavor, making it unappealing and grainy when thawed. Pita chips will lose their crispness if frozen and reheated.

Check out More Giada Recipes:

• Giada De Laurentiis Mozzarella Cheese Sticks
• Giada Cold Cauliflower Soup With Bacon and Croutons
• Giada De Laurentiis Cheesy Polenta