Macadamia Free Pesto-Walnut Avocado Hummus with Veggie Dippers
Creamy, herby, and loaded with good fats, this blended dip brings together chickpeas, ripe avocado, fresh basil, and walnuts for something that tastes far more impressive than the effort involved. The pesto-inspired twist gives it a bright, garden-fresh flavor that plain store-bought hummus simply can't compete with. Walnuts stand in beautifully here, delivering that rich, nutty depth without any reliance on macadamia nuts, so you can dig in without a second thought. A hit of lemon juice and a pinch of turmeric round out the flavor and give the dip a gorgeous golden-green color that looks stunning on any table. The food processor does all the heavy lifting — just pulse, blend, and adjust the water until you hit that perfectly smooth, swirl-ready consistency. Served alongside crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, this is a snack spread that feels festive enough for a party but easy enough for a Tuesday afternoon. A final drizzle of olive oil and a scatter of chopped walnuts on top make it look like you really put in the work.
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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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