Roast Cauliflower Hummus with Flatbread | Gourmet Traveller

Ingredients

• 1 small cauliflower (about 900gm), trimmed and cut into small florets
• 100 ml olive oil
• Finely grated rind of 1 lemon, juice of 2
• 800 gm canned chickpeas, drained
• 1 tsp smoked paprika, plus extra to serve
• ½ tsp each ground cumin and ground coriander
• 60 gm hulled tahini
• 2 garlic cloves, coarsely chopped
• 100 ml extra-virgin olive oil
• 1 tbsp coarsely chopped flat-leaf parsley
• Yoghurt flatbread
• 150 gm each wholemeal flour and plain flour (1 cup)
• 1 tsp dried yeast
• 1 tsp baking powder
• 200 gm thick plain yoghurt
• 1 tbsp extra-virgin olive oil, plus extra for drizzling