I recently ordered a veggie burger at a restaurant, and it came topped with a big dollop of cauliflower hummus. It was fabulous—it tasted very much like traditional chickpea hummus, but it wasn’t as heavy. I guess that makes sense. With less than 30 calories per cup, boiled cauliflower is much lighter than boiled chickpeas (269 calories per cup.) I came home from my restaurant experience and immediately started experimenting to create my own cauliflower hummus. Why not? Even though I love traditional chickpea hummus, there’s certainly nothing wrong with a copycat version that I can eat with reckless abandon and not feel overwhelmingly full afterwards.
Please note that this is a very mild tasting hummus. Feel free to experiment with your own version to suit your palate. I used steamed cauliflower, but you can oven roast the cauliflower with a bit of olive oil instead. You can also add a clove or two of garlic to intensify the flavor.
1 medium cauliflower, chopped and steamed until soft
1 tablespoon almond butter
2 tablespoons tahini
1 teaspoon ground cumin
½ teaspoon paprika
Juice from ½ large lemon
½ teaspoon salt
Place all ingredients into a food processor, and process until smooth.