Hazelnut Free Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant dip brings together creamy chickpeas, ripe avocado, and a generous handful of fresh basil for a hummus that tastes like a pesto lover's dream. Walnuts step in to add richness and a subtle earthiness that makes every bite feel satisfying and a little indulgent — and because the recipe sticks entirely to walnuts, anyone avoiding hazelnuts can dig in without a second thought. A hit of lemon juice, warm cumin, and a whisper of turmeric keep the flavor layered and bright rather than one-note. The whole thing comes together in a food processor in just a few pulses, so you're not spending much time in the kitchen before you're already snacking. Arranged alongside crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, it makes for a spread that looks genuinely impressive on a table. A final drizzle of olive oil and a scatter of chopped walnuts on top give it that effortless, restaurant-style finish. Whether you're serving it at a gathering or just making a weeknight snack feel special, this one earns its place in the regular rotation.
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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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