Made without chickpeas, this creamy Paleo Avocado Hummus recipe is not only Whole30, Keto-friendly, and Vegan, but also super easy to make!
If you are a big snacker like I am, you definitely need to give this delicious paleo avocado hummus a try. It is the perfect substitute for the traditional hummus especially if you are doing Whole30 this January.
One of my favorite ways to snack is to prepare lots of vegetables, either roasted, steamed or raw, and have dips handy to pair with. A couple of my other favorites:
Besides having the creamy and luscious texture, this avocado hummus is totally a Paleo Snacking game changer.
Loaded with veggie and healthy fats, this dip will quickly become a healthy replacement for your mid-day potato chip craving.
What makes this recipe a Paleo Avocado Hummus?
First of all, why is Paleo Diet so popular lately? Second, is it good for you? And how can you eat like a caveman (Paleo)?
In a nutshell, Paleo Diet is designed to resemble human hunter-gatherer ancestors (I think “caveman” sounds cooler) ate thousands of years ago.
You are allowed to consume meat, seafood, egg, vegetables, fruits, nuts, seeds, healthy fats, etc. while avoiding processed food such as legume, dairy, grains, artificial sweeteners (Read more about Paleo Diet Here).
However, there is no “right” way or one-size-fit-all way when it comes to diet. That’s why I don’t follow or promote any strict diets.
Living a healthy lifestyle is so much more than just what you eat. I have simple guidelines to help myself develop an eating habit that makes ME feel good.
For example, I meal prep lots of whole foods: vegetables, sweet potatoes, quality meat on the weekend. So I can quickly assemble healthy and wholesome lunch or dinner instead of eating out or getting hangry and reach out for junk snacks.
I went off track a little bit there. Back to WHAT makes this avocado hummus Paleo:
There is no Chickpea! I used steamed cauliflower instead. It creates a lighter and creamier texture.
Moreover, just like other hummus recipes, this version is also Vegan-Friendly.
How to make Paleo Avocado Hummus
And of course, chickpeas are not considered paleo.
In the spirit of the whole30 January, I found the perfect replacement for chickpeas in this paleo and vegan hummus recipe. Scroll down to check out the full ingredient list.
Instead of chickpeas, I used steamed cauliflower instead.
If you are skeptical, trust me, it doesn’t taste like cauliflower at all. This is why steamed cauliflower is one of my staples when it comes to healthify-ing recipes. I use it in smoothies to sneak in extra veggies, and make cauliflower gnocchi like the one Trader Joe’s has.
This Paleo Avocado Hummus recipe is the perfect healthy snack when the munchies strike. If you are following Vegan, Keto or Whole30 diets, this recipe is a MUST to add to your appetizer list.
More Healthy Snacking Recipes You May Like:
- 1 ripe medium avocado
- 2 cups steamed Cauliflower
- 1/2 cup cilantro (optional)
- 2 heaping tbsp tahini
- 1/4 cup olive oil
- 1 small clove garlic
- 1/2 tsp cumin
- salt pepper (to taste)
- 1/2 lemon (squeezed)
- Dashes of smoked paprika on top
- Pulse all the ingredients for this avocado hummus recipe in a food processor.
- Scrape the food processor wall a few times to make sure there is no chunk left.
- Store in an air-tight container in the fridge for 3-4 days (It is normal that avocado hummus turn brown pretty quickly.)
- ENJOY this paleo hummus with sweet potato fries, crackers or vegetables.
- The avocado hummus may appear to be a little brown after a couple of days. But it still tastes delicious!
- You garlic if you don't like the taste or have food allergies.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 133Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 81mgCarbohydrates: 5gFiber: 3gSugar: 1gProtein: 2g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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