Avocado Hummus with Crispy Pita Chips Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			PITA CHIPS: 1/2 cup extra-virgin olive oil 2 teaspoon chili or dried chipotle powder Zest of 3 large limes 6 whole wheat or plain pita breads, split in half horizontally 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper HUMMUS: One 15-ounce can cannellini beans, rinsed and drained 1 large or 2 small avocadoes, seeded, peeled and coarsely chopped 1/2 packed cup arugula 1/3 cup fresh flat-leaf parsley leaves 2 tablespoons fresh lemon juice 1 clove garlic, smashed 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 2 tablespoons extra-virgin olive oil
			For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F. In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes. For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper. Spoon the hummus into a serving bowl and serve the pita chips alongside.