"Living in Miami, I turn to this recipe as a go-to snack or appetizer for any pool party or beach day," writes culinary creator Samantha Schnur of her indulgent, creamy avocado hummus. Schnur knows a thing or two about the luxuriously perfect bite — after all, she's the author of The Naughty Cookbook: Decadent Recipes to Seduce Your Taste Buds, which is a tome full of cheeky writing and decadent eats.
"Let’s reveal how this dip came to be," Schnur teases. "Hummus seduced guacamole and on their way home, picked up a little lime, making the greatest flavor triangle yet. With punches of fresh lime and cilantro, it’s a vibrant flavor with the silkiest of textures."
Pair the appetizer with Schnur's tangy, nutty, earthy za'atar pita chips — an easy snack dusted with a popular Middle-Eastern spice blend. They add just the right amount of crunch to scoop up every creamy bite.
Avocado Hummus Recipe
Prep: 15 minutes
Cook: 5 minutes
Makes: 3 cups (Serves 6)
Ingredients
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 2 medium avocados, diced
- ¼ cup tahini
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 1 garlic clove, thinly sliced
- Juice of 3 limes
- ½ teaspoon ground cumin
- 2 tablespoons fresh cilantro leaves, plus more for garnish
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- Flaky sea salt, for garnish
For serving
- Za’atar pita chips (below)
- Crackers
- Rainbow carrots, halved lengthwise
- Radishes, quartered if large
- Sugar snap peas, ends trimmed
Instructions
- In a medium saucepan, combine the chickpeas with water to cover. Bring to a simmer over medium-high heat and simmer until the chickpeas soften slightly, about 5 minutes. Reserving ½ cup of the hot cooking liquid, drain the chickpeas.
- In a food processor, combine the warm chickpeas, avocados, tahini, olive oil, garlic, and lime juice. Blend until smooth, adding ¼ cup of the reserved hot cooking water. Continue pulsing until the mixture is very smooth, light, and almost fluffy (adding more water as necessary).
- Add the cumin, cilantro, cayenne, and salt and pulse again until combined. Season with black pepper to taste.
- Swirl into a shallow bowl and garnish with additional cilantro leaves, a drizzle of olive oil, and flaky sea salt. Serve with pita chips, crackers, rainbow carrots, radishes, and sugar snap peas.
Za’atar Pita Chips Recipe
Makes: 24 chips
Ingredients
- 3 pocketless pitas, each cut into 8 wedges
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons za’atar
- ¼ teaspoon smoked paprika
- Flaky sea salt
Instructions
- Preheat the oven to 400ºF. Line two baking sheets with parchment paper.
- Divide the pita wedges between the two baking sheets. Drizzle the pita with the olive oil and sprinkle with the za’atar, smoked paprika, and flaky salt.
- Bake until golden brown and toasted, 8 to 12 minutes.
- Allow to cool completely; they will continue to crisp as they cool.
Reprinted with permission from The Naughty Cookbook: Decadent Recipes to Seduce Your Taste Buds by Samantha Schnur. Copyright © 2026 by Samantha Schnur. Photographs copyright © 2026 by Lauren Volo. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
