Xanthan Gum Free Pesto-Walnut Avocado Hummus with Veggie Dippers
This vibrant dip brings together creamy chickpeas, ripe avocado, fresh basil, and toasted walnuts in one gloriously green, flavor-packed bowl. The combination reads like a pesto and a classic hummus decided to merge, and the result is richer and more interesting than either one alone. Everything comes together in a food processor — garlic gets minced first, then the rest of the ingredients pile in until you hit that perfectly smooth, swirl-worthy consistency. A touch of cumin and turmeric adds subtle warmth and depth without overpowering the bright lemon and herbaceous basil. Because every ingredient here is whole and naturally unprocessed, there's no need to scan labels for hidden thickeners or stabilizers — the avocado and chickpeas do all the binding work on their own. Served alongside crisp cucumber rounds, carrot sticks, bell pepper strips, and celery, this is a snack spread that looks impressive enough for a party but comes together with almost no effort. Finish it with a drizzle of olive oil, a handful of chopped walnuts, and a pinch of red pepper flakes for a presentation that's genuinely hard to resist.
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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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