• Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
• Drain and rinse the canned chickpeas. Pat them dry using a kitchen towel or paper towel.
• In a mixing bowl, combine the cauliflower florets and dried chickpeas. Drizzle 2 tablespoons of olive oil over them and toss to coat evenly.
  400 g cooked chickpeas, 400 g cauliflower florets
• In a separate small bowl, mix together the cornflour, sumac, cumin, paprika, pul biber, garlic powder, sea salt flakes, black pepper, and dried oregano. Sprinkle this spice mixture over the cauliflower and chickpeas, and toss well to ensure they are evenly coated.
  2 tablespoon cornflour, 1 teaspoon sumac, ½ teaspoon cumin, 1 teaspoon paprika, 1 teaspoon pul biber, 1 teaspoon garlic powder, ¾ teaspoon sea salt flakes, ½ teaspoon coarse black pepper, 1 teaspoon dried oregano
• Transfer the spiced cauliflower and chickpeas to the prepared baking tray, spreading them out in a single layer.
• Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and golden brown, and the chickpeas are crispy. Stir them halfway through the cooking time to ensure even browning.
• While the cauliflower and chickpeas are roasting, heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Add the sesame seeds and cook, stirring constantly, until they are golden brown. Remove from heat and set aside.
  1 tablespoon sesame seeds

Creamy Hummus:

• Drain and rinse the chickpeas from the jar, but reserve the liquid (aquafaba).
  400 g chickpeas
• In a food processor, combine the drained chickpeas, finely chopped garlic cloves, tahini, extra virgin olive oil, salt, and freshly squeezed lemon juice.
  4 tablespoon olive oil, 2 finely chopped garlic cloves, 6 tablespoon tahini, ½ teaspoon salt, 60-80 ml freshly squeezed lemon juice
• Blend the mixture until smooth and creamy. Slowly, add aquafaba until desired texture has been achieved. Taste the hummus and adjust the seasoning, adding more salt or lemon juice according to your preference.
• Once the hummus is smooth and seasoned, transfer it to a serving plate. Top with the roasted cauliflower and chickpeas, drizzle with olive oil, and sprinkle with toasted sesame seeds.
• Serve the creamy hummus as a dip with pita bread, fresh vegetables, or use it as a spread for sandwiches or wraps.