Ginger Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Ginger Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Creamy, vibrant, and packed with fresh flavor, this avocado hummus is the kind of dip that disappears fast at any gathering. Ripe avocado blends with chickpeas, fresh basil, and toasted walnuts to create something that tastes like classic hummus and pesto had a very delicious moment together. A squeeze of lemon, a hit of cumin, and a touch of turmeric round out the flavor without any heat or spice that might catch you off guard — and crucially, every single ingredient here is naturally free of ginger. That matters more than you'd think, since store-bought dips and flavored hummus blends often sneak in ginger as part of a spice blend or "natural flavors" catch-all. Making it yourself in a food processor means you control exactly what goes in, and the result is a silky, swirl-worthy bowl you can feel confident about. The rainbow of cucumber rounds, carrot sticks, bell pepper strips, and celery makes it as pretty as it is practical for snacking or entertaining.

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Ingredients

4 servings

For the hummus

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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