High Fructose Corn Syrup Free Pesto-Walnut Avocado Hummus with Veggie Dippers
This creamy, vibrant dip brings together ripe avocado, fresh basil, and toasty walnuts in a way that feels indulgent but is built entirely from whole, recognizable ingredients. Chickpeas form the hearty base, blended smooth with lemon juice, garlic, cumin, and a touch of turmeric for warmth and color. The result is something between classic hummus and a bright pesto — rich, herby, and deeply satisfying in every scoop. Store-bought dips and spreads are notorious for sneaking in sweeteners you never asked for, which makes a from-scratch version like this one genuinely refreshing. Every ingredient here is exactly what it says it is — no fillers, no syrups, no label-reading required. You control the food processor, you control what goes in, and the payoff is a bowl of something that tastes far more elevated than the effort involved. The rainbow of cucumber rounds, carrot sticks, celery, and red bell pepper strips alongside it makes this feel like a full snack spread rather than just a dip. Drizzle a little extra olive oil over the top, scatter on some chopped walnuts and a pinch of red pepper flakes, and it looks like something you'd order at a restaurant. Whether you're hosting or just treating yourself to a seriously good afternoon snack, this one delivers.
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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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