Veggie Hummus with Lavender

1 c. cooked cauliflower florets

2 c. loosely packed baby spinach or chopped kale

1 - 15 oz. can chick peas (garbanzo beans), rinsed and drained

2 T. extra virgin olive oil

3 T. tahini

1/4 c. lemon or lime juice

1/4 c. water

2 cloves garlic, minced

1/2 t. each cumin and dried crushed lavender buds

1/4 t. each paprika and turmeric

dash cayenne pepper

1/2 t. salt

1/4 t. pepper

Steam cauliflower until tender, but not mushy. Let cool slightly. Combine the lemon and water in a small bowl. Whisk together the olive oil and tahini in another bowl. In a food processor, process the chick peas, garlic, spices, and salt and pepper for about 30 seconds. Scrape down the bowl. Begin processing again, gradually adding the cauliflower, then the spinach. Scrape down the bowl occasionally and after all the veggies are added, process another minute. With the processor running, gradually add the lemon juice mixture and process about a minute. Scrape down the bowl and, with the processor running, add the tahini mixture in a steady stream. Continue processing for another 15 – 30 seconds until well blended. Makes about 2-1/2 cups.