Low Iodine Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant dip brings together creamy avocado, hearty chickpeas, fresh basil, and toasty walnuts in a way that feels indulgent but is completely built from whole, clean ingredients. Every component here — from the lemon juice and olive oil to the cumin and turmeric — is naturally free of iodine-heavy additives, so you can dig in without second-guessing the label on a store-bought spread. The food processor does most of the heavy lifting, blending everything into a silky, swirl-worthy bowl that looks genuinely impressive on a table. Bright, crunchy veggie dippers — cucumber rounds, carrot sticks, bell pepper strips, and celery — round it out into a full snack or appetizer that needs zero extra prep beyond a quick chop. A drizzle of good olive oil and a handful of roughly chopped walnuts on top give it that finishing-touch feel without adding anything that would raise concern for someone watching their iodine intake. It's the kind of recipe that proves eating with a specific dietary need doesn't mean settling for bland or boring — this one is genuinely something you'd want to serve at a party.
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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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