Chestnut Free Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant dip brings together creamy chickpeas, ripe avocado, and a generous handful of fresh basil for a hummus that tastes like a pesto lover's dream. Walnuts add a rich, buttery depth that makes every scoop feel indulgent, while lemon juice and garlic keep things bright and punchy. The food processor does all the heavy lifting — a quick pulse, a scrape down the sides, and you're already most of the way there. Every ingredient here is naturally free from chestnuts, so there's no label-scanning or substitution stress involved; just straightforward, whole-food cooking. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look like something you'd order at a restaurant, even though it came together in your own kitchen. The rainbow of cucumber rounds, carrot sticks, celery, and red bell pepper strips alongside means you've got a complete, crowd-ready snack situation without any extra effort. Whether you're setting out a party spread or just want something satisfying to snack on through the week, this one earns a permanent spot in the 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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