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.

Ingredients:
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.