Mushroom Free Pesto-Walnut Avocado Hummus with Veggie Dippers
Creamy, herby, and loaded with good fats, this vibrant dip brings together chickpeas, ripe avocado, fresh basil, and toasted walnuts in one silky, pesto-inspired blend. The food processor does all the heavy lifting — a quick pulse of garlic, a long blitz of everything else, and a splash of water to dial in that perfectly spreadable consistency. Bright lemon juice and warm spices like cumin and turmeric give it a depth that goes way beyond your average store-bought hummus. Arranged alongside crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, the whole spread looks like something you'd order at a restaurant but comes together in minutes at home. For anyone navigating a mushroom-free lifestyle, this recipe is a genuinely satisfying win — every single ingredient is straightforward and plant-based with zero fungi in sight, so there's no label-squinting required. The optional garnish of chopped walnuts and a pinch of red pepper flakes on top makes it look as good as it tastes. Whether you're entertaining or just snacking solo, this is the kind of dip that disappears fast.
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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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