Barley Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Barley Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Creamy, vibrant, and packed with bold flavor, this avocado hummus is the kind of dip that disappears fast at any gathering. Ripe avocado blends with chickpeas, fresh basil, and dry-roasted walnuts to create something that tastes like classic hummus and pesto had a very delicious moment together. A hit of lemon juice, garlic, cumin, and turmeric keeps every bite bright and layered without relying on any grain-based thickeners or additives — just whole, clean ingredients straight into the food processor. For anyone navigating a barley-free lifestyle, store-bought dips and spreads can be a minefield of hidden grains and ambiguous "natural flavors," so making your own is genuinely the smarter move. The veggie dippers — cucumber rounds, carrot sticks, bell pepper strips, and celery — keep everything naturally fresh and satisfying without a cracker or pita in sight. A drizzle of olive oil and a scatter of chopped walnuts on top make it look like something you'd order at a restaurant, even though it comes together in minutes. This one earns a permanent spot in your snack rotation.

About Fig

Fig 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
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
See all
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!