Being the dip connoisseur that I am, it should be no surprise that guacamole and hummus are two of my favorite things. When I heard that guacamole hummus was a real thing, I KNEW I had to try! Paired with baked pita triangles, this refreshing marriage of flavors is the perfect summer bite.
To make this you need a food processor, 1 can of chickpeas (approximately 15.5 ounces), 2 cups of cilantro leaves, 1 chopped garlic clove, 1 ripe avocado, 3 tablespoons of extra virgin olive oil, 1 teaspoon of fresh lemon juice, salt and pepper, lemon wedges, and pita bread.
Turn the oven to 350 degrees and place a sheet of parchment paper on a baking sheet, set aside. Cut the pita bread into triangles and place on the baking sheet. Bake for 4-5 minutes or until the pita is crisp.
In a food processor combine the chickpeas, cilantro, garlic, and avocado. Once the mixture is finely chopped, add in the olive oil, lemon juice, and a ¼ cup of water. Season the mixture with salt and pepper. Serve with lemon wedges and the baked pita triangles. Enjoy!