• Preheat the oven to 425°F.

Roast the veggies:

• Toss the cauliflower florets and carrots with the smoked paprika, cumin, paprika, salt, pepper, and enough olive oil to lightly coat them. Add everything to a sheet pan.
• Add the garlic to the sheet pan and drizzle with olive oil.
• Roast for 25 minutes, then remove the garlic. Toss the cauliflower and carrots, and continue to roast for about 15 minutes.

Make the sauce:

• While the veggies finish roasting, make the sauce. Add the roasted garlic to a food processor with the olive oil, tahini, honey, lemon, salt, and pepper to a food processor and process until completely mixed.

Make the hummus:

• Using the same food processor, make the hummus. Combine the canned chickpeas (drained and rinsed), roasted red pepper, olive oil, tahini, lemon juice, salt, and cumin and process until smooth. Note, you may need to add more salt or olive oil.

Assemble:

• Once the veggies have roasted, plate and garnish with a scoop of the roasted red pepper hummus, drizzle with the garlic sauce, and top with hemp seeds and cilantro. Enjoy!