Coconut Free Pesto-Walnut Avocado Hummus with Veggie Dippers
This dip is the kind of thing you set out at a party and watch disappear before you've even finished arranging the veggie platter. Creamy chickpeas and ripe avocado form the base, while fresh basil and toasted walnuts bring a punchy, pesto-inspired depth that makes it taste far more complex than the effort involved. A squeeze of lemon, a hit of cumin and turmeric, and a drizzle of good olive oil round everything out into something genuinely craveable. The whole thing comes together in a food processor in just a few minutes — pulse the garlic, add everything else, stream in a little water until it swirls beautifully, and you're done. Every single ingredient here is naturally free of coconut in any form, so there's no need to scrutinize labels or swap anything out. Bright cucumber rounds, crisp carrot sticks, celery, and red bell pepper strips make the perfect vehicle for scooping, and the optional walnut-and-red-pepper-flake garnish adds a little drama on top. It's the kind of snack spread that looks like you tried really hard, even though you really didn't.
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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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