Eggless Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant dip brings together creamy chickpeas, ripe avocado, fresh basil, and toasted walnuts in one gloriously green, flavor-packed bowl. The combination reads like a pesto and a classic hummus decided to merge, and the result is richer and more interesting than either one alone. A hit of lemon juice keeps everything bright, while cumin and turmeric add just enough warmth to make you wonder why you ever settled for plain store-bought dip. Everything goes into a food processor and comes together in minutes — no cooking, no fuss, just blending and tasting until it's perfectly smooth and swirl-ready. The rainbow of cucumber rounds, carrot sticks, celery, and red bell pepper strips alongside it makes the whole spread look like something you'd see at a fancy party, even though it took almost no effort to pull off. Since every single ingredient here is naturally free of eggs, there's no swapping or substituting needed — just straightforward, wholesome snacking. Whether you're serving a crowd or meal-prepping a week of afternoon snacks, this is the kind of recipe that earns a permanent spot in your 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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