Lactose Free Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant dip brings together creamy avocado, earthy chickpeas, fresh basil, and toasted walnuts in one gloriously smooth, swirl-worthy bowl. Every ingredient is naturally dairy-free, so there's no swapping or substituting needed — it just works, straight from the food processor. The combination of lemon juice, garlic, cumin, and turmeric gives it a layered, complex flavor that goes way beyond your average store-bought spread. Walnuts add a subtle richness and a little texture that makes each scoop feel satisfying rather than just light and virtuous. Paired with crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, you get a full snack board that's as colorful as it is craveable. It comes together in minutes with one piece of equipment and barely any cleanup, which makes it just as good for a weeknight snack as it is for entertaining.
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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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