Alpha Gal Friendly Pesto-Walnut Avocado Hummus with Veggie Dippers
Creamy, herby, and loaded with good fats, this plant-based dip brings together chickpeas, ripe avocado, fresh basil, and toasted walnuts in one silky, swirl-worthy bowl. The combination of lemon juice, garlic, cumin, and turmeric gives it a bright, layered flavor that goes way beyond your average store-bought spread. For anyone navigating alpha-gal syndrome, the challenge with dips and snacks is often hidden mammalian-derived ingredients — dairy, gelatin, or meat-based additives that sneak into processed foods. Every single ingredient here is plant-based and straightforward, so you can blend and serve with total confidence. The food processor does all the heavy lifting: pulse the garlic, add everything else, stream in a little water, and you're done in minutes. Cucumber rounds, carrot sticks, celery, and red bell pepper strips make the perfect crunchy vehicle for scooping, and the optional drizzle of olive oil with chopped walnuts on top makes it look genuinely impressive on a platter. It's the kind of snack that disappears fast, whether you're feeding a crowd or just treating yourself to something fresh and satisfying.
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Learn more →Ingredients
4 servings
For the hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large ripe avocado, pitted and scooped
- ½ cup fresh basil leaves, packed
- ⅓ cup walnuts, dry-roasted or raw
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- 1 clove garlic, peeled
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2–3 tbsp water, as needed
For the veggie dippers
- 1 medium cucumber, sliced into rounds
- 2 medium carrots, cut into sticks
- 1 medium red bell pepper, seeded and sliced
- 4 stalks celery, cut into sticks
For serving
- 1 tbsp extra virgin olive oil, for drizzling (optional)
- 1 tbsp walnuts, roughly chopped, for garnish (optional)
- pinch of red pepper flakes, for garnish (optional)
Instructions
- 1
Prepare the veggie dippers: slice the cucumber into rounds, cut the carrots and celery into sticks, and slice the red bell pepper into strips. Arrange on a serving platter and set aside.
- 2
Add the garlic clove to the food processor and pulse 4–5 times until finely minced.
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