For garnish: Za’atar or a pinch of red chili flakes and a pinch of smoked paprika and a few pieces of cauliflower
Put 1/2 cup water in a blender with roasted cauliflower along with tahini, olive oil and lemon juice and blend, adding more water as needed, remaining ingredients. (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.
Place in bowl and add smoked paprika, pepper, cayenne, cumin, red pepper flakes, chili powder, and garlic powder. Taste and adjust seasonings. Spoon into a serving bowl and drizzle with a touch of olive oil and sprinkle with Za’atar or a pinch of smoked paprika and red pepper flakes, and a few pieces of roasted cauliflower.
Keywords: Appetizer, Cauliflower, Hummus, Middle Eastern, oven roasted cauliflower, Spreads and Dips, tahini.