Seed Oil Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

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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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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