Ingredients:

• ¼ cauliflower, cut into small florets
• 1 teaspoon paprika
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• 400 g chickpeas, drained
• 1 garlic clove
• 1 tablespoon tahini
• Juice of half a lemon
• 4 tablespoons olive oil
• Toasted sesame seeds

Preparation:

1. Mix the cauliflower with the paprika, garlic powder, cumin, and 1 tablespoon of olive oil.
2. Cook the cauliflower in a frying pan until it begins to brown. Set aside.
3. Blend the chickpeas in a food processor with the garlic clove, tahini, juice of half a lemon, and the remaining olive oil until you get a smooth, homogeneous cream.
4. Serve the hummus on a plate, place the cauliflower on top, drizzle with a little olive oil, and sprinkle with toasted sesame seeds.