• In a food processor, add the drained black beans, tahini, avocado, garlic, cumin, lemon juice, parsley and season.
  • Cover and turn on processor.
  • While the processor is on, start to add the oil in a slow steady stream through the hole at the top of the processor.
  • Run until the hummus is smooth, about 2-4 minutes.
  • If you find the hummus dry you can slowly add small amounts of the reserved black bean liquid to get a rich, smooth, creamy consistency.
  • Store in an airtight container in the refrigerator for 3-5 days.
  • Bake your own pita chips. Pre-heat the oven to 350°F
  • Cut the pita bread into small triangles and place in a baking pan.
  • Place baking pan in the oven for about 10-12 minutes or until the triangles are crispy and toasted.
  • Remove, allow to cool and serve with the hummus.