Soy Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Soy Free Pesto-Walnut Avocado Hummus with Veggie Dippers

Creamy, herbaceous, and loaded with good fats, this dip takes classic hummus somewhere far more exciting. Ripe avocado blends with chickpeas for an ultra-smooth base, while fresh basil and toasted walnuts bring a punchy, pesto-inspired depth that makes every scoop feel a little indulgent. A squeeze of lemon and a whisper of cumin and turmeric round out the flavor so it tastes layered and bright rather than one-note. The whole thing comes together in a food processor in just a few minutes, which means you're basically one pulse away from something genuinely impressive. Soy sneaks into a surprising number of store-bought dips and spreads, but every ingredient here is straightforward and easy to verify — chickpeas, olive oil, fresh produce, and real whole foods all the way through. Served alongside crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, you get a full snack spread that feels as good as it looks. Finish with a drizzle of olive oil and a scatter of chopped walnuts for a little crunch on top, and it's honestly ready to be the centerpiece of any table.

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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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