Avocado Cauliflower Hummus (Paleo, Whole 30, AIP)
This avocado hummus is a paleo and AIP take on the classic that’s perfect for dipping and snacking! It’s nut and seed-free and made with cauliflower and avocado.
Avocado Cauliflower Hummus
Hummus has been big on the healthy food scene for many years now. I swear, it was in every health article I came across for a while. Traditional hummus is a very popular middle eastern dip and spread made by blending chickpeas (garbanzo beans), tahini (ground sesame seeds), olive oil, lemon juice, and garlic in a food processor.
With legumes and seeds being no-gos for me now, I knew I had to come up with a tasty alternative. This Avocado Cauliflower Hummus was just the thing! It’s Whole30 compliant, Paleo, AIP, and the perfect substitute for all of my hummus dreams.
Ingredients Needed for Avocado Cauliflower Hummus
- Cauliflower. You can buy frozen florets to eliminate the need to steam these first. Just be sure to thaw and remove the extra moisture first!
- Avocado. The larger variety works the best for this recipe.
- Olive Oil.
- Lemon juice.
- Garlic powder, onion powder, salt, and black pepper. You can omit the pepper for AIP.
How to Make Avocado Cauliflower Hummus
- Blend the cauliflower. Add the cauliflower to a food processor and puree until smooth.
- Puree the rest of the ingredients. Add in the avocado, lemon juice, 1/4 cup of olive oil, and seasonings. Puree until creamy and fully incorporated.
- Chill in the fridge. Remove from the food processor and chill for 10-15 minutes in the fridge.
- Serve in a bowl with toppings. Serve in a bowl topped with 1 tbsp of olive oil, cilantro, and a side of crackers or fresh vegetables.
What can I serve with this?
This hummus is great to bring along to a party or eat on your own as a healthy snack. I like to pair it with…
- Sliced carrots
- Sliced cucumbers
- Simple Mills crackers (not AIP or Whole30)
- Plantain chips (not Whole30)
Can I make this ahead of time?
Absolutely! This is great to make in advance for use throughout the week. Just be sure to store it in an airtight glass container. To keep it fresh for a few days, keep the avocado pit in it or squeeze extra lime juice on top!
You’ll also like…
- 4 cups cauliflower florets, steamed and cooled
- 1 large avocado
- 1/4 cup + 1 tbsp olive oil (divided)
- 1 tbsp lemon juice
- 2 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 1 tbsp fresh cilantro
- Add the cauliflower to a food processor and puree until smooth.
- Add in the avocado, lemon juice, 1/4 cup of olive oil, salt, pepper garlic, and onion powder. Puree until creamy and fully incorporated.
- Remove from the food processor and chill for 10-15 minutes in the fridge.
- Serve in a bowl topped with 1 tbsp of olive oil, cilantro, and a side of crackers or fresh vegetables.
All nutrition facts are estimated and will vary.
- Category: Sides
- Method: No-bake
- Serving Size: 1 serving
- Calories: 252
- Fat: 23.2g
- Carbohydrates: 12.4g
- Fiber: 6.3g
- Protein: 3.5g
This post was originally published in 2018 and was updated in 2021.
Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats