AVOCADO HUMMUS DIP

Pita Chips 1/2 cup extra-virgin olive oil 2 whole wheat or regular (or both) pita breads, cut in half Flaky sea salt (I used Maldon Salt) Hummus 1 large ripe avocado, coarsely chopped 1/2 packed cup arugula 1 15 oz can cannellini beans, drained and rinsed 1/3 packed cup cilantro 1/3 packed cup fresh flat-leaf parsley Juice of one lemon Juice of half a lime 1 garlic clove, smashed 1/4 teaspoon chili powder 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil A few dashes of hot sauce or cayenne pepper, optional To make the pita chips, position an oven rack in the center of the oven and preheat the oven to 350 degrees. Using a pastry brush, brush both sides of the pita halves with the olive oil. Sprinkle with the salt and pepper. Cut each half into 8 wedges and place them on a baking sheet in a single layer. Bake for about 15 - 18 minutes or until they are crisp and browned. To make the hummus, place the avocado, arugula, beans, cilantro, lemon juice, lime juice, garlic, chili powder, salt and pepper into the bowl of a food processor. Pulse the processor until the mixture is coarsely chopped. With the food processor on, slowly stream the olive oil into the processor and process until the mixture is creamy. Taste for seasonings, add the hot sauce or cayenne pepper and more salt and pepper if needed. Pulse the machine a few times to incorporate any additional seasonings. Add the mixture to a serving bowl. Serve the pita chips on the side.