Preheat oven to 425 degrees F. On a large rimmed baking sheet, combine the cauliflower, chickpeas, 1/4 cup olive oil, smoked paprika, garlic, cumin, chipotle chili powder, red pepper flakes, juice of 1 lemon, and a pinch each of kosher salt and black pepper. Toss well to evenly coat.

Roast for 20 minutes, or until tender and lightly charred. Meanwhile, make the green tahini: combine tahini, fresh parsley, cilantro, 1/4 cup water, juice of 1 lemon, 1 clove garlic, salt, and pepper in a blender. Blend until completely smooth, adding more water to thin to a drizzling consistency.

To cook the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.

To serve, spread hummus into bowls. Top with the roasted cauliflower and chickpeas, and fried halloumi.

Drizzle generously with the green tahini. Serve with warm naan or pita bread. Enjoy!