Meyer Lemon Avocado Pepper Hummus with Herbed Pita Chips

Meyer Lemon Avocado Pepper Hummus

Here's a quick, easy, and healthy snack you can whip up in a few minutes with the right ingredients. It's hummus crossed with guacamole, with the fragrant tang of Meyer lemons to add to flavor punch. Pair it with easy to make herbed pita chips, and it's perfect for entertaining or just a night in. You can also use the spread on toast for the perfect breakfast or lunch.
Course Appetizers

Ingredients
  

Hummus

  • 1 can chick peas about 15 ounces
  • 1 large avocado cored and peeled
  • 1 cup fresh baby spinach
  • 3 tablespoons olive oil
  • 1 Meyer lemon juiced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 cloves garlic peeled
  • 1 teaspoon basil

Meyer Lemon Herbed Pita Chips

  • 4 slices pita bread cut into small strips or triangles
  • 1 Meyer lemon zested
  • 1/4 cup olive oil
  • 1 tablespoon basil
  • 1 tablespoon rosemary
  • 1/2 teaspoon black pepper

Instructions
 

Hummus:

  • Rinse the chick peas in a colander thoroughly, and allow them to drain for a few minutes.
  • Place all ingredients in a food processor, and blend for about 5 minutes, until the mixture is smooth.
  • Sprinkle a little black pepper on top to serve.

Pita Chips:

  • Preheat oven to 400ºF.
  • Cut the pita bread rounds into strips or small triangles - big enough to scoop up a bit of the dip.
  • Add the olive oil, lemon zest, basil, rosemary, and black pepper to a large bowl and stir to blend.
  • Add the pita chips to the bowl and toss to coat evenly - or as evenly as possible.
  • Transfer to a baking sheet in a single layer, and bake in the oven for about 10 to 12 minutes. They should be just crispy, but not too brown around the edges.

Notes

Note: You'll only need 1 Meyer lemon for this - the juice for the dip, and the zest for the pita chips.
Keyword Meyer lemons
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