Creamy Avocado Hummus with Warm Pita

This vibrant avocado hummus offers a fresh twist on a classic, combining the creamy richness of avocado with the nutty depth of tahini and chickpeas. Perfect as an appetizer or a light snack, it’s elevated by the subtle warmth of sumac and a hint of spice.

Yields: 4-6 servings Prep time: Approximately 10 minutes

Ingredients:

• 1 (15-ounce) can chickpeas, drained and thoroughly rinsed
• 2 cloves garlic, coarsely chopped
• 1 jalapeño, seeded and chopped
• 41​ cup extra-virgin olive oil, plus additional for drizzling
• 2 tablespoons tahini
• 3 medium ripe avocados, peeled and cut into large chunks
• 3 tablespoons fresh lime juice
• 21​ teaspoon sumac
• 21​ teaspoon Aleppo pepper (optional; see Chef’s Note)
• 41​ teaspoon ground cumin
• Kosher salt, to taste
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh flat-leaf parsley
• 41​ teaspoon red pepper flakes
• For Garnish:
  • Shaved radish
  • Fresh cilantro leaves
  • Sesame seeds
• 3-4 pita breads, warmed and cut into wedges

Instructions:

1. Prepare the Base: In the bowl of a food processor fitted with a metal blade, combine the drained chickpeas, coarsely chopped garlic, chopped jalapeño, extra-virgin olive oil, and tahini. Pulse until the mixture is nearly smooth, ensuring most of the chickpeas are broken down.
2. Incorporate Avocado and Flavor: Add the avocado chunks, fresh lime juice, sumac, Aleppo pepper (if desired), and ground cumin to the food processor. Process until the hummus achieves a smooth, creamy consistency, scraping down the sides of the bowl as needed.
3. Season and Finish: Transfer the prepared hummus to a serving bowl. Season generously with kosher salt to taste, stirring well to combine. Gently fold in the chopped fresh cilantro, chopped flat-leaf parsley, and red pepper flakes.
4. Serve: Drizzle the top of the hummus with a touch more extra-virgin olive oil. Garnish artfully with shaved radish, fresh cilantro leaves, and a sprinkle of sesame seeds. Serve immediately with warm pita wedges on the side for dipping.

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Chef’s Note:

Aleppo pepper, sourced from the Turkish town of Aleppo, is a distinctive ground or crushed chile that imparts a mild, almost fruity heat to dishes. Widely used in Middle Eastern cuisine, it offers a pleasant warmth without overwhelming other flavors. If unavailable, a pinch of sweet paprika and a tiny dash of cayenne pepper can be used as a substitute, though the unique fruity notes of Aleppo pepper will be missed.