Nutmeg Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Nutmeg Free Pesto-Walnut Avocado Hummus with Veggie Dippers

This vibrant dip brings together creamy chickpeas, ripe avocado, fresh basil, and toasted walnuts in one silky, flavor-packed bowl. The combination reads like a pesto and a classic hummus decided to merge, and the result is genuinely better than either on its own. A squeeze of lemon, a hit of garlic, and warm spices like cumin and turmeric give it real depth without leaning on anything that could sneak unwanted flavors into the mix — every ingredient here is clean, straightforward, and intentional. The food processor does most of the heavy lifting, so you're looking at minimal effort for something that looks seriously impressive on a platter. Crisp cucumber rounds, carrot sticks, celery, and red bell pepper strips make the perfect vehicles for scooping, adding color and crunch alongside the rich, herby dip. Whether you're setting this out for a crowd or just making a snack for yourself, it's the kind of recipe that disappears fast and gets asked about 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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