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Preheat an oven to 220C.
Place a large frying pan over a medium high heat add half the oil and 2 pieces of cabbage on a cut side. Cook for 3-4 minutes then flip to other cut side and caramelise for another 3-4 minutes. If you have a weight, heavy pan or even a brick wrapped in foil, use this to help weight the cabbage down if needed.
Repeat with the remaining cabbage then transfer all pieces to a tray and season with salt and pepper, roast for 45 minutes to 1 hour until the cabbage becomes quite soft when a small knife is inserted into a piece. Let the cabbage rest to serve it warm or room temp.
For tahini sauce, combine the tahini, garlic, lemon, ¼ - ⅓ cup water and seasoning to taste. Set aside
For the hummus, combine the chickpeas, garlic, tahini, lemon ⅓ cup water, salt, pepper in a small food processor or blender and blend to a smooth consistency,
Cut the core form the cabbage wedges, spoon the hummus over a large plate and lay the cabbage over. Spoon over the tahini sauce, the hit it with za'atar, paprika, pomegranate molasses, almonds mint and a little drizzle of extra virgin olive.