Candida Diet Friendly Pesto-Walnut Avocado Hummus with Veggie Dippers
Creamy, vibrant, and packed with real-food ingredients, this avocado hummus is the kind of snack that feels indulgent while actually doing your body a favor. Chickpeas and ripe avocado form a silky, satisfying base, while fresh basil and walnuts bring in a pesto-inspired depth that makes every bite genuinely exciting. A touch of cumin and turmeric adds warmth without overwhelming the bright lemon and garlic notes that pull the whole thing together. For anyone navigating a candida-conscious lifestyle, finding a crowd-pleasing dip that skips refined ingredients and leans on whole, anti-inflammatory foods can feel like a small miracle — and this one delivers. The veggie dippers — cucumber rounds, carrot sticks, celery, and red bell pepper strips — keep everything fresh and crunchy without any of the starchy crackers or processed chips that can derail your efforts. Everything comes together in a food processor in just a few minutes, so there's no reason to reach for a store-bought version loaded with preservatives or questionable additives. Serve it at a gathering or keep it in the fridge for easy snacking all week long.
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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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