Separate the cauliflower into small florets and arrange in one layer on a sheet pan. Drizzle generously with olive oil and season with salt & pepper. Using your hands, toss the cauliflower around to coat everything.
Roast in oven for up to 50 minutes - turn the cauliflower around every 10 minutes to char evenly. Remove when it's dark brown, but not burnt.
How to make the Hummus
Remove the skins from the garbanzo beans (if you're doing this). Discard the skins.
Add to a food processor along with all the other hummus ingredients. Blitz for 1 minute until everything is smooth. For this recipe I like my hummus a little thinner than usual, so I add either a little water or retained garbanzo juice from the can (about 1/4 cup at a time) until I get a 'just pourable' texture. This step is up to you! Refrigerate the hummus until needed.
How to make the spiced pine nuts
In a small frying pan, combine the two oils and heat over a moderate temperature until just hot. Add the cumin seeds, pine nuts and salt and fry for 1 minute. We don't want the nuts burn, so take them off the heat before they turn brown - they'll continue to cook in the oil.
Remove from heat and tip everything into a bowl to cool.
Arranging the Dish.
Spoon or pour the hummus onto a large serving platter and spread to cover the surface. Gently spoon over the cauliflower pieces (be sure to get all the small charred bits - it's all flavour!).Spoon over the spiced pine nuts and oil then finally scatter over the parsley.Serve with flatbreads.