Creamy Avocado Hummus Recipe
Salt & Pepper
Open the pita bread and cut each half into 6 pieces. Scatter on baking sheet with a drizzle of olive oil and bake for 20-30 minutes until toasted. Sprinkle with paprika as soon as they're ready.
FOR THE PITA CHIPS
In a food processor mix chickpeas, avocados, lemon juice, tahini, olive oil, salt & pepper. Process until very smooth.
FOR THE HUMMUS
Check seasonings and add more juice and/or tahini and/or salt to taste. Or more olive oil.
Serve with pita chips. Keep in the fridge with a thin layer of olive oil to prevent darkening.
Avocados: I recommend haas avocados (small and wrinkled) as the results will be superior. Garlic: I don't use it for this recipe but it can be added. Serving: Can also be served with with toast, as part of a sandwich or quesadilla, or with a budha bowl.