Gut Friendly Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant dip brings together creamy avocado, fiber-rich chickpeas, fresh basil, and crunchy walnuts in a way that feels indulgent but is genuinely nourishing from the inside out. Each of those ingredients pulls real weight for gut health — chickpeas deliver prebiotic fiber, walnuts bring anti-inflammatory omega-3s, and turmeric adds a warm, golden depth that's as good for your body as it is for the color of the bowl. The fresh basil gives it a bright, pesto-like lift that makes this taste far more exciting than your average blended dip. Everything comes together in a food processor in just a few minutes, so the effort is minimal but the payoff is seriously impressive. Pairing it with cucumber rounds, carrot sticks, celery, and red bell pepper strips means you're loading up on diverse plant fibers with every scoop — exactly what a happy gut loves to see. A drizzle of olive oil and a handful of chopped walnuts on top make it look like something you'd order at a trendy café, but it's completely homemade and totally in your control. Whether you're snacking solo or setting it out for a crowd, this is the kind of feel-good food that never feels like a compromise.
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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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