Made without chickpeas, this non-traditional “Hummus” recipe is so creamy from the steamed or roasted cauliflower and avocado. Easy to make in one blender, this is the perfect snack for the whole family.

A bowl of avocado hummus and crackers. There are avocado cubes and cilantro on top.

If you are a big snacker like I am, you definitely need to give this creamy avocado hummus a try.

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, basically like crudités! Besides having a creamy and luscious texture, this avocado hummus is super flavorful. It tastes like traditional hummus but lighter and packed with vegetables.

What Makes This Hummus Recipe?

I could technically call this a vegetable dip or veggie spread because there are no chickpeas which is usually the base for a hummus recipe.

Roasted Cauliflower or steamed cauliflower gives the mixture a light and creamy texture. Just like cauliflower gnocchi or cauliflower rice, this vegetable has a mild enough flavor to be used as a substitute in many traditional recipes but still keep the amazing flavors and textures.

Avocado is another key ingredient to add that luscious decadent creaminess.

Olive oil is a great addition to add the depth of texture and flavor. But it can be omitted.

Cilantro adds an essential fresh and herby flavor to this recipe.

Cumin brings out the signature flavor from the traditional hummus.

Lemon adds a fresh and tangy flavor which works great to bring out the brightness of this recipe.

Tahini is another ingredient to add the creaminess and the signature flavor from a traditional hummus. But it is optional.

Salt and Pepper: If you choose not to season the cauliflower during the cooking process, make sure you give it a generous shake of salt (to your taste)and a little bit of black pepper.

Garlic is best to be roasted for this recipe. Otherwise, it could be a little bit potent on the palate. As an alternative, you can use 1 teaspoon of garlic powder instead.

How to make Avocado Hummus

First, cook the cauliflower. You can either steam them or roast them in the oven.

I love roasted cauliflower for this recipe. You can also add seasoning like salt, pepper, cumin, garlic powder for the cauliflower and save the rest as a meal prep.

If you decide to use garlic, I recommend roasting the garlic along with the cauliflower. Now the cauliflower is done cooking, we can chuck all the ingredients in one blender. You can either use a food processor, or a high speed blender.

And there you have it! Drizzle a little extra virgin olive oil and smoke paprika for extra flavor. Dip and enjoy!

How to Store Avocado Cauliflower “Hummus”A bowl of avocado dip with sprinkle of smoked paprika. There are avocado cubes and cilantro on top. There is a half avocado and steamed cauliflower in the background.

This avocado cauliflower dip is best to be enjoyed fresh. But we love leftovers!

You can store in an air tight container in the fridge for up to 3 days.

As much as I love chickpeas, this cauliflower “hummus” is better.

It is fluffy and light, but also creamy and silky at the same time. It is packed with all the flavors from traditional hummus but with the extra veggies.

This is why steamed cauliflower is one of my staples when it comes to sneaking veggies into recipes.

This Avocado Hummus recipe is the perfect, satisfying snack when the munchies strike.

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A bowlof  avocado hummus and crackers. There are avocado cubes and cilantro on top.
A bowl of paleo vegan avocado hummus and crackers. There are avocado cubes and cilantro on top.

Get the recipe:Avocado “Hummus” {without chickpeas}

Made without chickpeas, this avocado hummus is creamy and delicious from the steamed cauliflower and avocado. The perfect snack dip!
4.49 stars (33 reviews)

Ingredients

  • 1 ripe medium avocado
  • 2 cups cauliflower, roasted or steamed
  • 1/2 cup cilantro, roughly packed
  • 1/4 cup olive oil
  • 1/2 tsp cumin
  • salt and pepper, to taste
  • 1/2 lemon, squeezed
  • 2 tbsp tahini, optional
  • 1 small clove of roasted garlic, optional *
  • Dashes of smoked paprika on top, optional

Instructions 

  • 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 non-traditional hummus with sweet potato fries, crackers or vegetables.

Notes

  1. The avocado hummus may appear to be a little brown after a couple of days. But it still tastes delicious!
  2. *garlic can be omitted or substituted with 1 teaspoon of garlic powder
Serving: 1g, Calories: 133kcal, Carbohydrates: 5g, Protein: 2g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 10g, Sodium: 81mg, Fiber: 3g, Sugar: 1g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.