Hummus Board

Preheat oven to 180℃ (fan setting). Strain the chickpeas (1 can) and place them onto a lined baking tray. Sprinkle with dried oregano (2 tbsp), smoked paprika (1 tbsp), chopped garlic cloves (1 clove), [salt] and [pepper]. Roast in the oven for minutes (10). Start 10m timer

Meanwhile, slice in half the cherry tomatoes (200 g), drained pitted olives (1 tub) and drained sun dried tomatoes (0.5 jar). Add them to the same tray as the chickpeas and roast in the oven for another minutes (10). Start 10m timer

To assemble, spread the hummus (2 tubs) over a large wooden board, creating small wells. Load on the roasted chickpeas and tomatoes, then garnish with [small bunch fresh basil] leaves, more [dried oregano], [smoked paprika], and a drizzle of olive oil (4 tbsp).

Warm the [ciabatta bread] in the oven, slice, and serve alongside the hummus board.