A hummus so good, it deserves to be a meal!
Preheat the oven to 400 degrees. Line a baking sheet with tinfoil and parchment paper.
In a large bowl, add half the tahini, turmeric, smoked paprika, garlic salt, 1 tbsp of olive oil, and warm water. Stir until well combined and set aside.
Wash and cut the cauliflower into florets. Pat dry.
Add the cauliflower to the tahini and toss until covered. Place on the baking sheet.
Cook in the oven for about 35 minutes.
Open the chickpeas, drain and reserve 2-4 tbsp of the liquid from the two cans of of chickpeas.
Pat dry and remove the skins.
Add the chickpeas to a blender. Add the remaining tahini, olive oil, garlic, and juice from 1/2 lemon.
Blend on high until combined. Add in tbsp of the chickpea liquid one tablespoon at a time until the hummus is smooth.
Add the hummus onto a plate. Top with the cauliflower, pickled onions, feta, and cilantro yogurt sauce.
Serve with carrots and pita.