Heat oven to 180oc fan/ 160oc/ gas 4. Lightly brush baking tray with oil. Pat dry 100g canned and drained chickpeas. Spread a quarter of the chickpeas onto the tray, sprinkle with some paprika and ground cumin, drizzle with a teaspoon of extra virgin olive oil and bake for 35 minutes or a little more if necessary until crunchy. Heat a teaspoon of oil in a small pan and once hot, cook a quarter of an onion for 8 minutes. Once softened, add a pinch of ground coriander and cumin and cook for 1 minute. Put to one side and blend the remaining chickpeas with a little water and onions plus the zest of a quarter of a lemon and its juice. Once blended, serve in a bowl topped with the baked, spicy chickpeas and serve with a wholemeal pitta and 80g cucumber sticks (you can use other vegetables like carrot or peppers if you prefer).