Emulsifier Free Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant dip brings together creamy avocado, earthy chickpeas, fresh basil, and toasted walnuts in a way that feels indulgent without relying on a single additive or processed shortcut. Every ingredient is whole and recognizable — no lecithin, no polysorbates, no stabilizers hiding in the label fine print — just real food blended together in a food processor. The lemon juice and olive oil do all the work of bringing the texture together, while cumin and turmeric add a warm, complex depth that makes this taste far more sophisticated than a standard store-bought spread. Pulsing the garlic first before adding everything else is a small but smart move that distributes flavor evenly throughout the final dip. The result is a silky, swirl-worthy hummus that holds its shape beautifully in the bowl and pairs perfectly with crisp cucumber rounds, carrot sticks, celery, and sweet red bell pepper. It's the kind of recipe that makes you wonder why you ever reached for a tub at the grocery store, where emulsifiers are practically a given in the ingredient list.
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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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