Rye Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Rye Free Pesto-Walnut Avocado Hummus with Veggie Dippers

This vibrant dip brings together creamy avocado, nutty walnuts, fresh basil, and hearty chickpeas for a hummus that tastes like a pesto and guacamole mashup in the best possible way. The food processor does all the heavy lifting — a quick pulse of garlic, a long blitz of everything else, and a splash of water to get that perfectly smooth, swirl-worthy consistency. Cumin and turmeric add a warm, earthy depth that makes each scoop feel a little more interesting than your average store-bought spread. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden rye-based thickeners or fillers sneaking into the mix. The rainbow of veggie dippers — crisp cucumber rounds, carrot sticks, bell pepper strips, and celery — makes this as visually stunning as it is satisfying. A drizzle of good olive oil and a scatter of chopped walnuts on top turn a simple bowl into something you'd genuinely want to set out for guests. It comes together fast, keeps things fresh and wholesome, and honestly disappears faster than you'd expect.

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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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