Anti Inflammatory Pesto-Walnut Avocado Hummus with Veggie Dippers
Creamy, vibrant, and loaded with ingredients that genuinely pull their weight, this hummus is the kind of snack board centerpiece that disappears fast. Ripe avocado blends with chickpeas to create an ultra-smooth base, while fresh basil and walnuts bring a pesto-like depth that makes it taste far more involved than it actually is. Turmeric and extra virgin olive oil are the quiet heroes here — both well-regarded for their role in an inflammation-conscious diet, and both working seamlessly into the flavor without tasting medicinal or earthy in an off-putting way. A hit of fresh lemon juice and a clove of garlic round everything out, keeping the dip bright and bold. The veggie dippers — cucumber rounds, carrot sticks, red bell pepper strips, and celery — aren't an afterthought; they add crunch, color, and a satisfying contrast to the silky hummus. Everything comes together in a food processor in just a few minutes, making this a genuinely easy win for a weeknight snack or a crowd-pleasing appetizer. Serves four, though it has a way of going faster than expected.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!