Creamy hummus served 3 ways

480 g drained chickpeas + 60–80 ml liquid from the peas
55 g tahini
2 garlic cloves, crushed
1/2 – 1 tsp cumin powder or crushed seeds 
20 ml sesame seed oil
1/2 organic lemon zest, finely grated
1 tbsp lemon juice
20 ml extra virgin olive oil

cauliflower:
400 g cauliflower
50 g butter, room temperature
10 ml virgin olive oil
1 tbsp chopped fresh oregano leaves
1 large garlic cloves, chopped
1 tsp cumin seeds
1 tsp Worcestershire sauce
1 tbsp honey
1 tsp sea salt
1/4 tsp freshly ground pepper
30 g roasted hazelnuts to serve

artichokes:
10 artichoke hearts in oil
20 g roasted pine nuts
dukkah or smoked paprika powder or both

olives:
20 g Greek yogurt
12 Kalamata olives, pitted
20 g raisins (soaked in water for 30 minutes)
2 tbsp extra virgin olive oil
cumin powder to sprinkle


Make the cauliflower first. Heat the oven to 210°C. Boil water in a pot large enough to fit the cauliflower. When boiling, add cauliflower and boil for 10 minutes. Take out and let dry.

In the meantime, mix oil, butter, oregano, garlic, cumin seeds, Worcestershire sauce, honey, salt, and pepper. When ready, rub all over the cauliflower and place them on a baking pan. Bake for 40–50 minutes, until golden and crispy. Closer to the end, spoon the oil and butter mixture (from the pan) over the cauliflower, once or twice. When ready, take out and let cool a bit.

Make hummus. Blend all the hummus ingredients (starting with 40 ml of liquid) until you have a creamy texture to your liking. Add more chickpea liquid if needed. Divide hummus on three plates and spread, making a well on one side or in the middle. Finish with toppings. 

Cauliflower: divide the cauliflower, place on hummus, and sprinkle with hazelnuts.

Artichoke: place artichokes, nuts and sprinkle with dukkah or paprika.

Olives: place yogurt on one side or in the middle, sprinkle with olives, and top with drained raisins. Serve with a splash of oil and a sprinkle of cumin.