Ingredients

• 1 cup of canned chickpeas (or cooked dried chickpeas)
• 3 tablespoons of tahini
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 1 garlic clove, minced
• Salt, to taste
• 1 small head of cauliflower, cut into florets
• Vegetable oil, for frying
• Paprika, for garnish
• Fresh parsley, for garnish

Instructions

1. Start by rinsing the canned chickpeas or boiling the dried chickpeas until tender. Drain and set aside.
2. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, and salt. Blend until smooth. Adjust the consistency with water if necessary.
3. Heat vegetable oil in a pan over medium heat. Fry the cauliflower florets until golden brown and crispy. Remove them and drain on paper towels.
4. To serve, spread the hummus on a plate or in a bowl, top it with the fried cauliflower, a drizzle of olive oil, and sprinkle with paprika and fresh parsley.