Lupin Free Pesto-Walnut Avocado Hummus with Veggie Dippers
Creamy, vibrant, and packed with fresh flavor, this avocado hummus is the kind of dip that disappears fast at any gathering. Chickpeas form the base, blended smooth with ripe avocado, fresh basil, and dry-roasted walnuts for a rich, nutty depth that goes way beyond your average store-bought spread. A hit of lemon juice, garlic, cumin, and turmeric ties everything together with a brightness that keeps you reaching back in for another scoop. The food processor does most of the heavy lifting — just pulse, blend, and adjust until you hit that perfect swirled consistency. For anyone navigating lupin sensitivities, this recipe is naturally free of that legume entirely, relying on chickpeas as the only pulse in the mix, so there's no need to scrutinize labels or worry about hidden flour blends. The rainbow of cucumber rounds, carrot sticks, celery, and red bell pepper strips makes it a complete, colorful snack platter that looks as good as it tastes. Whether you're serving it at a party or just snacking through the week, this hummus earns a permanent spot in the 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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