Seed Oil Free Pesto-Walnut Avocado Hummus with Veggie Dippers
Creamy, vibrant, and loaded with good fats, this hummus is the kind of dip that makes a vegetable platter genuinely exciting. Chickpeas and ripe avocado form the base, blended smooth with fresh basil, walnuts, lemon juice, and a touch of cumin and turmeric — it's essentially a pesto-guacamole-hummus hybrid, and it absolutely works. Every single ingredient here is naturally free from industrial seed oils, which can be surprisingly hard to avoid in store-bought dips and spreads that often rely on canola, sunflower, or soybean oil as a base. Extra virgin olive oil does all the heavy lifting instead, lending a rich, fruity depth that ties the basil and walnut flavors together beautifully. The food processor does most of the work in under two minutes, and a little water added gradually brings everything to that perfect, swirl-ready consistency. Served alongside crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, this is a snack board that feels indulgent without any of the ingredient compromises. Finish it with a drizzle of olive oil and a scatter of chopped walnuts and you've got something that looks as good as it tastes.
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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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