PCOS Friendly Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant dip brings together creamy avocado, hearty chickpeas, fresh basil, and walnuts in a way that feels indulgent but is genuinely working hard for your hormones. Walnuts and extra virgin olive oil deliver the kind of healthy fats that support insulin sensitivity, while chickpeas add plant-based protein and fiber to help keep blood sugar steady — both priorities when managing PCOS. The anti-inflammatory duo of turmeric and cumin adds warmth and depth without overpowering the bright, herby pesto notes running through every bite. Everything comes together in a food processor in just a few pulses, so the effort is minimal even though the result looks seriously impressive on a platter. Pairing it with cucumber rounds, carrot sticks, red bell pepper strips, and celery keeps the whole spread low-glycemic and genuinely satisfying rather than just a token "healthy snack." A finishing drizzle of olive oil and a scatter of chopped walnuts make it look like something you'd order at a trendy café. It's the kind of recipe that makes eating for your health feel like a treat rather than a compromise.
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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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