Here is a very simple spread that you can turn into various dishes. It can be served as a dip, of course, but also in a sandwich with radicchio, cucumber and some herbs, as toast (as seen here) topped with toasted chickpeas or fried capers and olives, or on the bottom of roasted chicken or fish. You can also thin it out with some vegetable stock and toss it with pasta as a sauce.

1 medium cauliflower, core removed and cut into small florets

55 ml extra-virgin olive oil, plus more for drizzling

1 teaspoon sea salt

1 teaspoon cumin seeds

1 425g tin cooked chickpeas, drained

90 g well-stirred tahini

1 clove garlic, peeled

2 tablespoons freshly squeezed lemon juice

2 tablespoons toasted sesame seeds

1 teaspoon harissa powder or smoked paprika

1. Preheat oven to 400F. Toss the cauliflower with the olive oil, salt, and cumin on a baking sheet and spread evenly. Bake for 35 minutes or until the edges of the cauliflower are caramelised. Let the cauliflower cool for 10 minutes.

2. Combine 200g of the chickpeas, tahini, and garlic in the food processor or blender. Process for 1 minute until it forms a smooth paste. It will be dry at this point. Scrape the edges and add the roasted cauliflower. Puree for 1 minute. Stop and scrape the sides of the bowl. Add the lemon juice. Continue pureeing for another 3 minutes or until the hummus is very smooth and creamy. If it appears dry, add warm water one tablespoon at a time until you have the desired consistency. Taste and adjust salt and lemon juice. Transfer the hummus to a bowl and top with a generous drizzle of olive oil and sprinkle toasted sesame seeds and harissa powder.

3. To serve as toast, pat dry the remaining chickpeas with a paper towel. Heat a small sauté pan over medium heat and add a tablespoon of olive, chickpeas, a sprinkle of salt and harissa powder. Cook the chickpeas, tossing them around occasionally, until the exterior is toasted and lightly golden. Toast slices of sourdough bread, top with generous mound of the roasted cauliflower hummus, crispy chickpeas, and drizzle of olive oil. Serve immediately.

Store the hummus in the refrigerator, in an airtight container, for up to 7 days.

A recipe to share , Roasted Cauliflower Hummus