I tried this dish at ‘Rocker’ a small and delicious restaurant in Ben Buckler.
I love the flavour combination, the lightness of the hummus and the crunch of the seeds!
This is my interpretation.

• turn the oven to 160˚
• whet a small cauliflower with water
• roast it whole for about one hour

• take 600 gr of pre soaked chick peas (let them soak 6-8 hours or over night)
• boil them in plenty of water
• when they are tender, drain them, but reserve about 500 ml of the water

• cut the cauliflower into pieces and add them to your magi mix
• add the chick peas
• 2-3 cloves of garlic
• 2 tablespoon raw tahini
• 2 teaspoons ground cummin
• salt and pepper to taste
• a small bunch of Italian parsley
• 1 chilli, some seeds and filaments removed
• wiz everything, adding little by little the reserved water
• the consistency should be thick and creamy

• in the meantime, dry roast a hand full of  pumpkin seeds
• a handful of sunflower seed
• a handful of flaxseeds
• be careful, as they will pop
• when the seeds are starting to colour, add
• one handful of sesame seeds ( careful not to burn them!)

• pour the hummus in a serving bowl
• add a little olive oil

• sprinkle the seeds on top
• serve with crunchy bread