Capsaicin Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Capsaicin Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Creamy, herby, and loaded with good fats, this blended dip brings together chickpeas, ripe avocado, fresh basil, and toasted walnuts into something that tastes far more indulgent than it has any right to. The food processor does all the heavy lifting — a quick pulse of garlic, a long blitz of everything else, and a splash of water to dial in that perfectly smooth, swirl-ready texture. Cumin and turmeric add warm, earthy depth without any heat, which is exactly the point for anyone who needs to keep capsaicin completely off the table. Even the optional garnish note about red pepper flakes is easy to skip — the hummus is absolutely complete without it. The rainbow of cucumber rounds, carrot sticks, celery, and sweet red bell pepper alongside it makes this feel like a proper spread rather than a simple snack. It comes together in one bowl with no cooking required, so it's just as practical for a weeknight as it is for entertaining.

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)
Omit this
This ingredient likely doesn’t work for the diet.

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!