Hummus topped with Roasted Chickpea & Cauliflower - WellBeing Magazine

Ingredients

• 400g tin chickpeas, drained
• 3 tbsp tahini
• 3 tbsp cold-pressed
• extra-virgin olive oil
• Juice 1 lemon
• Sea salt
• pepper
• 2 tbsp water
• 1 medium cauliflower, cut into small florets
• 1/4 cup cold-pressed
• 3 tsp smoked paprika
• 1/2 tsp ground turmeric
• 3 tsp cumin
• 2 tsp garlic powder
• ½ tsp red pepper flakes
• Pinch sea salt & pepper
• 1/2 cup multi-coloured quinoa
• 1/2 red onion, finely diced
• 1 small cucumber, diced
• 1 bunch parsley, finely chopped
• 2 tbsp cold pressed
• 2 tbsp sunflower seeds
• 1 avocado, sliced