When I think about going to college, I think about how much fun I had with my roommates. One of my roommates, Tanya, and I always had tons of laughs when we were together. At one point we also made Spongebob and Patrick shaped pancakes for breakfast.
One of the things Tanya used to make fun of me for was my social eating habit or at least that’s what we called it. I was never one to enjoy the cafeteria food and I always had a decent-sized stash of food in the apartment (though at that time I was famous for making English muffin pizzas and breakfast for dinner more than I was for making healthy meals).
A social eating weakness, for those of you who are wondering, is when you drop what you’re doing (at all costs – you could be writing an important paper or talking on the phone) to eat and chat with people. For me, this problem really made itself known while I was at college during my sophomore year living while with three roommates in a tiny apartment with white-painted cinder block walls (if you’re visualizing it now and thinking it looked like a prison, you would be half right – the other half was filled with mismatch college decor). While discovered this urge to eat with others while in college, I think it stemmed from my Italian roots (those people are always forcing food on you, whilst yelling usually).
I didn’t start college as a social eater. No, this problem developed when I moved into the apartment with a small kitchen-living area. As we were in college, we all had different class, work, and eating schedules, but if anyone went into the kitchen and was making a meal I was there too. I just couldn’t resist eating and socializing with others. I did this even if I wasn’t hungry. The act of eating and talking just came so naturally to me (the two seem to go hand in hand).
My social eating habits brought me to share this recipe because it is perfect to eat with others. The dip’s creamy texture and mild flavor balance out the spicy, crisp pita chips. I brought this kale and avocado hummus to a July 4th party and it was devoured by the many guests at the party, as well as by me. Appetizers are my weakness, as are desserts (as is social eating). Does anyone else have this problem or am I alone in this?
Kale & Avocado Hummus:
1 can of cannellini beans or garbanzo beans (I used cannellini)
1 avocado, halved and diced
2 tbsp of extra virgin olive oil
2 garlic cloves, roughly chopped
1/2 lemon, juiced
salt and pepper to taste (roughly 1/4 tsp of sea salt and freshly ground pepper, or more to taste)
3-4 leaves of kale, ribs removed and roughly chopped (you could try another green like spinach or arugula)
Add all of the ingredients except for the kale into a food processor. Blend on high until the mixture is well combined and fairly smooth. Then add in the kale. Blend again on high until the kale becomes chopped into tiny pieces or is not visible at all. Serve alongside the spiced pita chips or for a gluten-free option serve with corn chips.
Paprika-Spiced Pita Chips:
1 package of pita bread, about 4-5 thick pitas
2(+) tbsp of olive oil (or more depending)
1 tsp of smoked paprika
1/2 tsp of garlic powder
1/4 tsp of sea salt and freshly ground pepper
1/8 of a tsp of cayenne pepper
1- Preheat the oven to 350 degrees. Then slice your pita bread into triangles by cutting each pita in half and than slicing triangular shapes by cutting from the middle out to the edge of the pita with a knife.
2- Once the pitas are cut, add them to a mixing bowl. Then drizzle the olive oil over the pitas (making sure not to only pour it in one spot). Sprinkle the spices over the pita. Then mix the pita with the olive oil and spices, making sure each pita piece is evenly coated.
3- Bake for about 15 minutes and then flip each pita piece. Bake for another 15-20 minutes (or until both sides are golden brown). Taste a pita chip and add a little extra salt and pepper if necessary. Serve alongside the avocado hummus. Enjoy!