Homeade Pita Chips and Avocado Hummus

T and I got together recently for our latest installation of our "unofficial cooking quest."  We decided to tackle hummus and pita chips as well as sweet and spicy pepita clusters (next post).
Everything was relatively easy and delicious.  However, here's a little disclaimer about the hummus.  With the avocado, it ended up tasting more like guacamole and less like hummus.  Still good none the less.

Here's the delicious recipe:

Ingredients

Pita Chips:

• 1/3 cup extra-virgin olive oil
• 1 teaspoon chili or dried chipotle powder
• Zest of 2 large limes, optional
• 2 whole wheat or plain pita breads, split in half horizontally
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Hummus:

• One 15-ounce can cannellini beans, rinsed and drained
• 1 large or 2 small avocados, seeded, peeled and coarsely chopped
• 1/2 packed cup arugula
• 1/3 cup fresh flat-leaf parsley leaves
• 2 tablespoons fresh lemon juice
• 1 clove garlic, smashed
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 2 tablespoons extra-virgin olive oil

Directions

For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.
In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.
For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.
Spoon the hummus into a serving bowl and serve the pita chips alongside.