Vegan No Beans Hummus

This no-beans hummus recipe is a delicious and nutritious alternative to traditional hummus that uses cauliflower as the main ingredient. It is perfect for those who are looking for a lower-carb or bean-free option, or simply want to try something new. The combination of flavors and textures in this recipe creates a creamy and flavorful dip that can be enjoyed with vegetables, crackers, or as a spread on sandwiches.

To make this recipe, you will need a medium-sized head of cauliflower, which should be cored and separated into florets. The cauliflower is then steamed in a double boiler with a steamer to ensure it becomes tender and easy to blend.

In addition to the cauliflower, the other key ingredients in this recipe include tahini, avocado oil, lemon juice, roasted garlic, pink Himalayan salt, ground cumin, grated Parmesan cheese, and fresh parsley for garnish (optional).

Once the cauliflower is cooked and tender, it is combined with the tahini, avocado oil, lemon juice, Parmesan cheese, roasted garlic, salt, and cumin in a food processor. These ingredients are pulsed together until they form a smooth and creamy consistency, resembling the texture of traditional hummus.

After the mixture is processed to the desired consistency, it is transferred to a serving dish. For added freshness and presentation, the hummus can be sprinkled with chopped fresh parsley as a garnish.

This no-beans hummus can be enjoyed as a healthy snack, a party appetizer, or a flavorful addition to your meals. Its creamy texture and savory flavors make it a versatile dip that pairs well with a variety of vegetables, crackers, or pita bread.

Whether you have dietary restrictions, are following a specific eating plan, or simply want to try a new twist on a classic recipe, this no-beans hummus made with cauliflower is a fantastic option that doesn’t compromise on taste or satisfaction.


  • 1 medium head of cauliflower, cored and separated
  • 1/4 cup tahini
  • 6 tablespoons avocado oil
  • 1/4 cup lemon juice
  • 4 cloves roasted garlic
  • 1/2 teaspoon pink
  • Himalayan salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon grated
  • Parmesan cheese
  • fresh parsley (chopped for garnish, optional)


  1. Steam cauliflower in double boiler with steamer.
  2. Place cooked cauliflower, tahini, 4 tablespoons avocado oil, lemon juice, Parmesan, garlic, salt and cumin in a food processor.  Pulse until smooth.
  3. Place in serving dish and sprinkle with parsley. (optional)

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