Red Meat Allergy Friendly Pesto-Walnut Avocado Hummus with Veggie Dippers
Creamy, herby, and loaded with good fats, this dip brings together chickpeas, ripe avocado, fresh basil, and toasted walnuts in one silky, swirl-worthy bowl. The food processor does the heavy lifting — a quick pulse of garlic, a minute of blending, and a splash of water to dial in that perfect spreadable texture. Cumin and turmeric add a warm, earthy depth that makes this feel like way more than a basic hummus. Every single ingredient here is naturally free of red meat, so there's no label-scanning or substitution stress — just wholesome, plant-forward eating from start to finish. The rainbow of cucumber rounds, carrot sticks, celery, and red bell pepper strips makes it a feast for the eyes before anyone even dips in. A drizzle of olive oil and a scatter of chopped walnuts on top give it that finished, shareable look that's equally at home on a weeknight snack board or a party spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!