Missing creamy dips because you live dairy free? Definitely give this quick dip a try!
Giada De Laurentiis of the Food Network calls this one “Avocado Hummus with Crispy Pita Chips” but I think “Avocado and White Bean Dip” is a more accurate title. When I hear hummus I think chickpeas and this is chickpea-free. Also, homemade hummus that I’ve had usually has a slightly rougher texture while this dip is very creamy and smooth due to the avocado. This dip was one of the foods on my Easter Menu– yes, I’m just now getting to writing it up. Time just keeps getting away from me. It’s good- we are busy- but I wish I had more time to blog lately. Speaking of short on time, this dip is great when you need an appetizer in a hurry.
The dip part of this recipe is dead simple. Throw everything but the olive oil in the food processor, process a good bit and then start adding olive oil until it reaches the smoothness and consistency you like. The result is a beautiful green delicious dip.
The pita chips in the recipe are good, nothing beats a warm toasted pita, but if you are in a time crunch use Stacy’s pita chips or bagel chips. If you need safe pita bread, try Kangaroo brand pitas.
NOTE: This dip does have beans in it. I usually stay away from bean recipes since beans are in the legume family – same family as soybeans. So if you have soy concerns just be aware. Some soy intolerant people can eat other legumes and some can’t. I didn’t feed this dip to Colin since we haven’t trialed beans in a long time but I ate some of it and he was fine.