Rice 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, toasted walnuts, and a bright hit of lemon juice for a flavor that lands somewhere between pesto and guacamole — in the best possible way. The walnuts add a subtle richness and a little earthy depth that makes every scoop feel more satisfying than your average store-bought spread. Cumin and turmeric bring just enough warmth to keep things interesting without overpowering the fresh, herby notes. Everything comes together in a food processor in a matter of minutes, and the result is a silky, swirl-ready bowl that looks genuinely impressive on a table. Paired with crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, you get a full snack spread that's naturally grain-free and completely skips the rice-based crackers or fillers that can sneak into packaged dips and mixes. A drizzle of good olive oil and a handful of roughly chopped walnuts on top make it feel finished and a little fancy without any extra effort. Whether you're serving it at a gathering or just building a solid afternoon snack, this one is hard to stop eating.
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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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