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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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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