This smooth and savory dip will definitely become a staple recipe on your keto journey.
Preheat the oven to 450°. Place the cauliflower florets in a big bowl and add 1 1/2 tbsp. oil, 1 tsp. paprika, 1/2 tsp. salt, the cumin, chile flakes, and garlic. Give the bowl a toss to coat the florets thoroughly.
Spread the florets evenly on a large rimmed baking sheet and roast 'em in the prepped oven, stirring once, for 18 to 20 minutes. The florets should be cooked through and a little crispy. Put them aside for a moment to cool.
Put a 1/2 cup water in a blender with the roasted cauliflower and garlic, lemon juice, the remaining 3 tbsp. oil, the tahini, and the remaining 1 1/2 tsp. salt. Blend it all up, adding more water if necessary (up to 1/4 cup) and scraping the sides often, until you have a creamy purée, about 4 minutes. Add some extra salt and/or lemon juice to reach your desired taste.
Spoon your shiny new hummus into a serving bowl and sprinkle it with a pinch of smoked paprika.
You can make this recipe ahead! It should be good for up to 3 days, chilled and in an airtight container.