Chop the cauliflower into florets. Bring a pot of water to a boil and add the cauliflower. Cover the pot and allow the cauliflower to simmer until just tender. Drain the cauliflower and set aside to cool.
Add 2 tablespoons olive oil, garlic, cumin, salt, lemon juice and tahini to a blender. If you’re using canned artichoke hearts, drain the artichokes and give them a quick rinse. Blend the cauliflower and artichoke hearts in with the other ingredients in the blender.
Preheat your oven to 400 degrees. Cut the ends off of the radishes and slice them in half. Toss them with the remaining tablespoon of olive oil and a dash of salt. Lay them cut side down on a parchment covered sheet pan and roast for about 25 minutes, or until nicely browned underneath.
Top hummus with a glug of olive oil and a sprinkle of paprika and cumin. Dip radishes in and enjoy!