Fish Free Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant dip brings together creamy chickpeas, ripe avocado, fresh basil, and toasted walnuts in a way that feels indulgent but is completely plant-based and free from any seafood or ocean-derived ingredients. The combination of pesto-style basil with the richness of avocado gives the hummus a bright, herbaceous depth that store-bought versions simply can't match. A touch of cumin and turmeric adds warmth and a gorgeous golden hue, while fresh lemon juice keeps everything tasting alive and vibrant. The food processor does all the heavy lifting — just pulse the garlic first, add everything else, and stream in a little water until you hit that perfectly smooth, swirl-worthy consistency. Served alongside crisp cucumber rounds, carrot sticks, celery, and sweet red bell pepper strips, this is a snack spread that looks impressive enough for a party but comes together with almost no effort. It's the kind of recipe that makes you wonder why you ever reached for a plastic tub at the grocery store.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!