Vegan Pesto-Walnut Avocado Hummus with Veggie Dippers

Total time15 min

Prep time15 min

Cook time0 min

Vegan Pesto-Walnut Avocado Hummus with Veggie Dippers

This dip is what happens when classic hummus gets a serious glow-up. Creamy chickpeas and ripe avocado form a rich, velvety base, while fresh basil and dry-roasted walnuts bring in that herby, nutty depth you'd expect from a good pesto — all swirled together into something that looks as impressive as it tastes. A hit of lemon juice, garlic, cumin, and turmeric keeps every bite bright and layered without any one flavor overpowering the rest. Every single ingredient here is completely plant-based, so there's no need to swap anything out or second-guess a label. The food processor does the heavy lifting — just pulse, blend, and adjust with a splash of water until you hit that perfect swoopable consistency. Served alongside crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, it's a full snack spread that feels festive enough for a party but easy enough for a Tuesday afternoon. Finish it with a drizzle of olive oil and a handful of chopped walnuts, and honestly, it's almost too pretty to eat.

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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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