Trim broccoli florets (save the stems for another recipe or for stock) and cook them in a pot of boiling water for about three minutes, until bright green and just starting to get tender. There should still be some bite to them.
Drain immediately and transfer to cold water to stop the cooking. Once cool, drain and transfer to a food processor. Start with 1 tbsp of each oil and process, adding additional oil as needed to form a think puree.
Halve the avocado and remove the pit. Spoon the flesh into the food processor, along with the scallions, chili and most of the cilantro. Add the juice of one lime and puree again.
Taste and add additional lime juice, if needed, and salt to taste.
Serve in a bowl and garnish with the remaining cilantro leaves.
Note: To bake your own chips, cut the pita or tortilla into triangles. If you have kitchen shears, they are a great tool for this! Pocket pita works well, but then you also need to split the pita triangles so they are not double thick. Arrange triangles in a single layer on a baking sheet and spray or brush (sparingly) with olive oil. Add your favorite spice (basil, oregano, cumin, paprika — or a combination) and bake at 375 for 6-10 minutes. Check frequently after 6 minutes. Chips are done when they are crisp and lightly browned.