Avocado Chickpea Dip with Baked Pita Bread


Avocado Chickpea Dip with Baked Pita Bread

If you love hummus and you love guacamole, you are going to love this dip! It’s super-easy and super-quick -- in under 30 minutes I have a great appetizer or snack ready to go for the whole family. I like to serve it with baked pita, corn chips, carrot sticks, and/or cucumbers, and I also add it to our sandwiches sometimes.  

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4


  • 8 whole wheat pita bread slices (cut into quarters)
  • 1 14-ounce can chickpeas (drained and rinsed)
  • 1 large avocado (peeled and pitted)
  • 1 cup cherry tomatoes (finely chopped)
  • 1/2 cup cilantro (chopped)
  • 3-4 cloves garlic (minced)
  • 1 jalapeno (deseeded and minced)
  • 1/4 cup lime juice (from 2-3 limes)
  • Sea salt and pepper


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

  2. Place the quartered pita slices on the baking sheet and bake for 20 minutes.

  3. In a mixing bowl, using a potato masher, coarsely mash the chickpeas and avocado.

  4. Add the tomatoes, cilantro, garlic, jalapeño, lime juice, and salt and pepper (to taste), mixing well.

  5. Keep dip refrigerated until ready to serve with baked pita bread.