Preheat oven to 425°F(218°C). Spray oil over a large baking sheet and then spread cauliflower florets across in a single layer. Drizzle with oil.
Mix all the spices for the cauliflower together in a small bowl and then sprinkle evenly across cauliflower. Toss together to coat all of the cauliflower. Bake for 15-20 minutes or until fork tender.
Combine all spices for the oil into a heat proof bowl. Then, heat oil over medium heat in small sauce pan for 4-5 minutes. Use wooden spatula and it will bubble when ready. Carefully pour oil over spices (it will bubble/pop). When settled, stir together well.
All add your hummus ingredients to a food processor and blend together until smooth. Slowly, add aquafaba (reserved canned chickpea liquid) until desired texture has been achieved.
To serve, spread hummus onto the bottom of a bowl or plate. Top with roasted cauliflower and drizzle with desired amount of chili herb oil. If desired, add green onions or sesame seeds to the top. Serve with naan or crusty bread on the side.
