Avocado hummus with crispy oven-baked pita chips

The focus for this year’s Food Revolution Day was about sharing the power of cooking, the benefits of cooking from scratch and, ultimately showing people that changing our food choices can make us both healthier and happier.  Instead of one official recipe as there has been in years past, this year, we have a set of 10 recipes chosen by Jamie Oliver that he deems the “Starter Pack of Cooking”.  Each recipe covers a different skill and technique that can give anyone the confidence to cook good, real, healthy meals for themselves and their families, for now and the future.  Jamie has spoken about the idea of ten recipes to save your life since his TED talk in 2010.  Each month from now until December, I’ll be sharing my own twist on Jamie’s recipes which will be showcased along with nine other Ambassador’s ideas over on JamieOliver.Com. You can see previous posts here.

For this month’s Food Revolution Recipe Twist, we were tasked with tweaking Jamie’s Simple Houmous.  I’ve made variations on hummus and dips a number of times with my boys’ cooking club – edamame, sweet potato, – as well as on Food Revolution Day this year.  I find dips are a great way to get kids eating veggies (and protein in all those pulses!).  This twist on a plain hummus uses avocado which I generally have on hand in the summer – and it makes a nice change from the plain variety. You’ll notice the colour isn’t too green either which is sometimes the case with store-bought avocado hummus.  Once you’ve made this one, though, you probably won’t buy it again – it’s so easy!

Yield: 8-10

Avocado hummus with crispy oven-baked pita chips

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Avocado hummus makes for a nice change of flavour and pita chips are so easy to make at home too!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the avocado hummus:

• 1 x 400ml can of chick peas, drained and rinsed
• 1 medium avocado
• 2 tablespoons tahini
• 2 cloves garlic, roughly chopped
• 1 teaspoon cumin powder
• 6 tablespoons olive oil
• 2 tablespoons lemon juice
• salt, to taste
• olive oil, to drizzle
• cumin powder, to sprinkle

For the pita chips:

• 6 pita bread rounds
• olive oil
• salt and pepper

Instructions

1. For the avocado hummus:
2. Add chick peas, avocado, tahini, garlic and cumin to the bowl of a foot processor fitted with a metal blade.
3. Pulse until smooth then, with the processor still running, pour in the lemon juice and olive oil. Process until smooth.
4. Season to taste with salt and pepper then place in a bowl, cover with plastic wrap and refrigerate until you are ready to eat.
5. For the pita chips:
6. Pre-heat oven to 375˚F.
7. Prepare 2 baking trays with parchment paper.
8. Cut each pita bread round into 8 triangles (cut each round into four pieces, then cut those pieces in halves again) and place in a single layer on the baking trays.
9. Brush with a little olive oil and sprinkle with salt and pepper.
10. Bake until crispy - around 15-20 minutes (maybe longer - keep checking!).
11. Remove the avocado hummus from the fridge and drizzle a little olive oil on top, then sprinkle some cumin. Serve with pita chips.

Notes

The yield of the hummus is approximately 2 cups.

did you make this recipe?

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