Artificial Food Coloring Free Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant, creamy dip is a serious upgrade from anything you'd grab off a store shelf — and every ingredient in it is exactly what it says it is. Chickpeas and ripe avocado form a rich, velvety base, while fresh basil and toasted walnuts bring a pesto-inspired depth that makes the whole bowl feel a little fancy without much effort. A pinch of turmeric and cumin add warmth and earthiness, and a squeeze of fresh lemon juice keeps everything bright and balanced. The food processor does most of the heavy lifting, so you're just a few pulses away from something genuinely impressive. Packaged dips and snack spreads are notorious for sneaking in synthetic dyes to boost their color, but this one gets its gorgeous green hue entirely from real avocado and fresh basil — no artificial anything required. Served alongside crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, it's a snack spread that looks as good as it tastes. Whether you're feeding kids, hosting friends, or just treating yourself to something wholesome, this is the kind of recipe that earns a permanent spot in your rotation.
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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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