AVOCADO HUMMUS DIP WITH CRISPY SEA SALT PITA CHIPS

AVOCADO HUMMUS DIP WITH CRISPY SEA SALT PITA CHIPS
AVOCADO HUMMUS DIP WITH CRISPY SEA SALT PITA CHIPS
Yep. I've got another healthy yet really good recipe for you today. My last two personal recipes have been healthy, but I promise you that I'll throw a stick of butter or some chocolate in the mix soon! Every January, I really focus hard on healthy eating and do a detox of sorts to rid myself of all of the sinfully delicious unhealthy food I ate between Thanksgiving and Christmas. I am a month in my process and I feel so incredibly good. I've only had two small migraines this month (that is a record), I have slept good (minus that week Max was sick) and I have more energy. That's what a consistent lack of processed foods and sugar does for me. Good stuff.  So today, I'm sharing a quick and easy recipe that is good for everything from an afternoon snack to an appetizer to a Super Bowl party. It's an avocado hummus that is a mix of guacamole and a healthy version of hummus - two of my most favorite foods. I found a version of this recipe in Giada de Laurentiis's new cookbook, "Giada's Feel Good Food," which I highly recommend if you need some new easy, tasty and healthy recipes. Anyway, dips like this need to be paired with something extra crunchy, so I made homemade pita chips flavored with really good, flaky sea salt. The creamy dip paired with the super crunchy salty pita chips - a mix made in heaven... 
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
vegan vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free dairy free pescatarian
  • juice of one lemon
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon chili powder
  • 1 garlic clove smashed
  • 1/2 cup extra-virgin olive oil
  • juice of half a lime
  • 2 whole wheat or regular (or both) pita breads cut in half
  • flaky sea salt (i used maldon salt)
  • 1 large ripe avocado coarsely chopped
  • 1/2 packed cup arugula
  • 1 15 oz can cannellini beans drained and rinsed
  • 1/3 packed cup cilantro
  • 1/3 packed cup fresh flat-leaf parsley
  • a few dashes of hot sauce or cayenne pepper optional
  • Carbohydrate 23.5716975 g
  • Cholesterol 0 mg
  • Fat 164.553585365191 g
  • Fiber 13.9932746232152 g
  • Protein 4.3883325 g
  • Saturated Fat 22.9305623004256 g
  • Serving Size 1 1 Recipe (409g)
  • Sodium 1230.4431000073 mg
  • Sugar 9.5784228767848 g
  • Trans Fat 5.51956375988939 g
  • Calories 1535 calories

To make the pita chips, position an oven rack in the center of the oven and preheat the oven to 350 degrees. Using a pastry brush, brush both sides of the pita halves with the olive oil. Sprinkle with the salt and pepper. Cut each half into 8 wedges and place them on a baking sheet in a single layer. Bake for about 15 - 18 minutes or until they are crisp and browned. To make the hummus, place the avocado, arugula, beans, cilantro, lemon juice, lime juice, garlic, chili powder, salt and pepper into the bowl of a food processor. Pulse the processor until the mixture is coarsely chopped. With the food processor on, slowly stream the olive oil into the processor and process until the mixture is creamy. Taste for seasonings, add the hot sauce or cayenne pepper and more salt and pepper if needed. Pulse the machine a few times to incorporate any additional seasonings. Add the mixture to a serving bowl. Serve the pita chips on the side. Enjoy!

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy