MSG Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

MSG Free Pesto-Walnut Avocado Hummus with Veggie Dippers

This vibrant dip brings together creamy chickpeas, ripe avocado, fresh basil, and toasted walnuts in one gloriously green, flavor-packed bowl. The combination reads like a pesto and a classic hummus decided to merge, and the result is richer and more interesting than either one alone. Every ingredient here is whole and straightforward — no flavor packets, no seasoning blends, no store-bought shortcuts that might sneak in unwanted additives. Fresh lemon juice and a single clove of garlic do all the heavy lifting for brightness and depth, while cumin and turmeric add just enough warmth to keep things complex. The food processor does most of the work, and a few tablespoons of water are all it takes to dial in that perfectly smooth, swirl-ready texture. Served alongside crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, this is a snack spread that looks impressive without requiring much effort at all. Whether you're feeding a crowd or just treating yourself to something genuinely good, this bowl delivers every time.

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Ingredients

4 servings

For the hummus

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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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