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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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.
Add the garlic clove to the food processor and pulse 4–5 times until finely minced.
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