Shellfish Free Pesto-Walnut Avocado Hummus with Veggie Dippers
Creamy, herby, and loaded with good fats, this avocado hummus is the kind of dip that disappears fast at any gathering. Chickpeas and ripe avocado form a silky base, while fresh basil and toasted walnuts bring a punchy, pesto-inspired twist that sets it miles apart from anything you'd find in a store tub. A squeeze of lemon, a hit of garlic, and warm spices like cumin and turmeric round everything out into something that tastes genuinely complex without much effort at all. The whole thing comes together in a food processor in just a few minutes — pulse, blend, taste, done. Paired with crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, you get a full snack spread that's as colorful as it is satisfying. Every single ingredient here is naturally free from shellfish and ocean-derived additives, so there's no label-scanning or substitution anxiety involved — just clean, whole-food ingredients you can feel good about. Finish it with a drizzle of olive oil and a scatter of chopped walnuts for a presentation that looks far more impressive than the effort required.
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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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