Gluten Free Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant, creamy dip brings together chickpeas, ripe avocado, fresh basil, and toasted walnuts in a way that feels indulgent but is completely wholesome. The combination of pesto-inspired basil with the richness of avocado gives the hummus a bright, herbaceous flavor that sets it apart from anything you'd find in a store tub. A touch of cumin and turmeric adds warmth and depth without overpowering the fresh ingredients, and a squeeze of lemon keeps everything tasting lively. Every ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden additives sneaking into your snack spread. The food processor does all the heavy lifting — just pulse the garlic, blend everything together, and stream in a little water until you hit that perfect, swoopable consistency. Colorful cucumber rounds, carrot sticks, bell pepper strips, and celery make the ideal crunchy vehicle for scooping, turning this into a full snack board with almost no effort. It's the kind of crowd-pleasing appetizer that disappears fast, whether you're hosting guests or just treating yourself to something genuinely good.
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!