White Bean Avocado Dip with DIY Pita Chips

White Bean Avocado Dip with DIY Pita Chips

Bless my food processor. It is a champion. I use this blessed kitchen appliance nearly every day. The latest blended adventure used perfectly ripe avocados and white beans. This dip literally had my kids licking their fingers and sneaking spoonfuls before I could even photograph it. The children of food bloggers have to be creative in order to eat.

White Bean Avocado Dip with DIY Pita Chips

My kids love guacamole. So I wanted to try something with avocados and white beans to boost the protein. The texture is a bit smoother than hummus and doesn’t use any other fat like tahini or olive oil. Even my most skeptical eater was diving in to this bright dip.

White Bean Avocado Dip with DIY Pita Chips

Serve with sturdy veggies like carrots, cucumbers, and bell peppers. I’d also bet you can schmear this on a sandwich or bagel. Yum.

White Bean Avocado Dip with DIY Pita Chips

Psst. I’ve also included a fast tutorial for pita chips.

White Bean Avocado Dip with DIY Pita Chips

We made these because, well, it was negative temps outside and turning on the oven was a splendid idea. Also, they are SO easy to make.

White Bean Avocado Dip with DIY Pita Chips

White Bean Avocado Dip with DIY Pita Chips

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: Makes about 2 Cups of Dip

White Bean Avocado Dip with DIY Pita Chips

Bright lemon with creamy avocado pair perfectly with protein-rich white beans in this easy dip. Try serving with sturdy veggies and pita chips for a grand applause.

Ingredients

  • For the Dip
  • 1 Can or 1 1/2 Cups White Beans, like great northern or cannellini beans, rinsed
  • 2 Ripe Avocados
  • 1-3 Cloves Garlic, peeled and roughly chopped
  • Juice from 1 Lemon
  • 1 teaspoon Chili Flakes
  • 1/2 teaspoon Salt
  • For the Chips
  • 5 Whole Wheat Pita Loaves, each cut into 8-10 wedges
  • Spray Oil
  • Salt

Instructions

  • Start with your Whole Grain Pita Chips
  • Preheat your oven to 425 degrees. On a lined baking sheet, organize your pita wedges so that they aren't overlapping. Spray with cooking spray or brush with olive oil and then sprinkle a bit of salt over everything. (If you are watching fat or sodium, don't panic. These also turn out fine without oil or salt... I may have accidentally put pitas in the oven to "warm" up one day and forgot about them until they were crispy chips.)
  • Cook for 10-11 minutes until golden brown. They crisp up completely as they cool.
  • While your chips are crisping, work on your yummy dip.
  • In a food processor, combine white beans, avocados, garlic, lemon juice, chili flakes, and salt. Blend until smooth. Scrape down the sides and blend for another minute. Taste and adjust garlic, salt, or chili flakes depending on the mood of your taste buds.
  • Serve to your favorite peeps along side some sturdy veggies like carrots, cucumbers, or bell peppers.