Citric Acid Free Pesto-Walnut Avocado Hummus with Veggie Dippers
Creamy, herbaceous, and loaded with good fats, this blended dip brings together chickpeas, ripe avocado, fresh basil, and walnuts in a way that feels indulgent but is genuinely wholesome. The lemon juice does the heavy lifting for brightness, and since it's a whole, recognizable ingredient rather than a processed additive, it fits comfortably within a citric acid-free approach. Avoiding that additive can be tricky with store-bought dips and spreads, which often sneak it in as a preservative — making a homemade version like this one a genuinely smart swap. A quick pulse of garlic in the food processor first, then everything else goes in together, so the whole thing comes together in just a few minutes with minimal cleanup. The cumin and turmeric add a warm, earthy depth that plays beautifully against the cool creaminess of the avocado. Served alongside cucumber rounds, carrot sticks, bell pepper strips, and celery, you get a full snack spread that's as colorful as it is satisfying. Whether you're putting it out for guests or just meal-prepping for the week, this is the kind of recipe that makes eating carefully feel genuinely exciting.
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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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