When you can’t decide between guac and hummus, combine both into one yummy dip.
- 2 avocado peeled and cut into chunks
- 1 15-oz can garbanzo beans, drained
- 3 cloves garlic, crushed
- 2 tsps tahini
- Extra virgin olive oil
- 2 tsps lemon juice
- Salt and pepper
- Cut pita into 8 pieces
- Set Oven to 350
- Brush with extra virgin olive oil
- 2 large pita breads white or wheat
- 1 tsp chilli or dried chipotle powder
- garlic powder if desired
- Zest of 1 lime
Combine avocado, drained beans, garlic, cumin, salt, pepper, olive oil, lemon juice and cilantro in food processor.
Blend on medium speed until combined. Add bean liquid slowly, a little at a time, while blending until desired consistency is achieved.
Heat oven to 350ºF.
Spread olive oil liberally onto both sides of each pita bread. Cut each pita in half and then each half into fourths.
Place on baking sheet and sprinkle with salt, pepper and garlic powder. Put into preheated oven and bake for 15-18 minutes, or until crisp and golden.
Serve pita chips with avocado hummus and enjoy!
Calories: 167kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 418mg | Fiber: 4g