Pistachio Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Pistachio Free Pesto-Walnut Avocado Hummus with Veggie Dippers

This vibrant dip takes classic hummus somewhere entirely new, blending creamy chickpeas and ripe avocado with fresh basil and toasted walnuts for a flavor that lands somewhere between a rich pesto and a silky guacamole. The walnuts bring a satisfying depth and a gentle earthiness that makes every scoop feel a little more indulgent than your average store-bought spread. A hit of lemon juice, garlic, and warm spices like cumin and turmeric tie everything together into something that tastes far more complex than the effort involved. For anyone navigating tree nut concerns around pistachios specifically, this recipe leans entirely on walnuts, so there's no guesswork about hidden ingredients sneaking into the bowl. The food processor does most of the heavy lifting — just pulse, blend, and adjust the water until you hit that perfect swoopable consistency. Arranged alongside crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, it makes a stunning spread for a snack board, a party appetizer, or an honest weekday lunch. Finish it with a drizzle of olive oil and a scatter of chopped walnuts, and it looks like something you'd order at a restaurant.

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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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