For the Hummus:

• 2/3 cup Rosara Chickpeas, cooked and drained (150 g)
• 2 tablespoons water (about 0.1 cup or 35 ml)
• Pinch of salt
• 1 teaspoon paprika
• 1 teaspoon ginger powder
• 2 tablespoons yogurt
• ½ lime, juiced
• 1 garlic clove
• 2 tablespoons olive oil (about 0.1 cup or 30 ml)
• For garnish: 1/8 cup of Rosara Chickpeas, Drained

For the Sauce:

• 1/4 cup green onions, chopped (about 2 green onions)
• 1/4 cup toasted almonds, crushed (30 g)
• 1 teaspoon sesame seeds
• 1 teaspoon chili flakes
• 3 tablespoons vegetable oil (about 0.15 cup or 40 ml)
• Pinch of salt
• 1 whole cucumber

To Make the Hummus:

1. In a blender, combine the Rosara Chickpeas, water, salt, paprika, ginger powder, yogurt, lime juice, and garlic clove. Blend until smooth.
2. While blending, gradually add the olive oil until the hummus reaches a creamy consistency.

To Make the Sauce:

1. Chop the green onions and crush the toasted almonds.
2. Add the sesame seeds, chili flakes, and a pinch of salt.
3. Heat the vegetable oil until hot, then pour it over the mixture. Let it cool.

To Prepare the Cucumber:

1. Gently smash the cucumber, then cut it into halves and quarters.
2. Once the sauce has cooled down, mix it with the cucumber.

To Make the Crunchy Chickpeas:

1. Place the Rosara Chickpeas in an air fryer at 190ºC for 12 minutes until crispy.

To Assemble the Plate:

1. Spread the hummus on the bottom of a serving plate. Drizzle with olive oil and sprinkle fresh paprika.
2. Top with the crunchy chickpeas.
3. Finally, add the cucumber mixed with the sauce

Buen Provecho!