Pregnancy Friendly Pesto-Walnut Avocado Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Pregnancy Friendly Pesto-Walnut Avocado Hummus with Veggie Dippers

This vibrant, creamy dip brings together chickpeas, ripe avocado, fresh basil, and walnuts in one powerhouse bowl that's as nourishing as it is delicious. The combination of healthy fats from olive oil and avocado, plant-based protein from chickpeas, and omega-3-rich walnuts makes this the kind of snack that genuinely earns its place on a pregnancy-friendly table. A touch of turmeric and cumin add warmth and depth without any heat that might be unwelcome, and a bright squeeze of fresh lemon keeps everything tasting fresh and lively. The whole thing comes together in a food processor in just a few minutes — no cooking required beyond chopping your veggies. Cucumber rounds, carrot sticks, celery, and red bell pepper strips make the perfect crunchy dippers, sneaking in extra folate, vitamin C, and fiber with every scoop. It's the kind of recipe that feels indulgent but is quietly doing a lot of good work, and the colorful platter makes it genuinely fun to eat. Whether you're feeding a crowd at a baby shower or just treating yourself to an afternoon snack, this hummus is the kind of thing you'll want on repeat.

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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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