Cut the baguette into 6 inch (15 cm) pieces and then cut each piece in half lengthwise, add the slices of baguette (cut side up) into a baking tray, drizzle with a kiss of extra virgin olive oil and a dash of garlic powder, add into a preheated oven, 210 C - 410 F between 2 to 3 minutes, just to lightly toast them, then set aside

To make the hummus, add 2 cups cooked chickpeas (I used jarred) into a food processor, along with 2 tbsp tahini paste, 2 cloves garlic, 1 tsp lemon jucie, 2 tbsp extra virgin olive oil and season with sea salt & black pepper, run the food processor until everything is well mixed, then slowly add in ⅖ cup (95 ml) cold water while the processor is still running, then process for 2 to 3 minutes or until you end up with a creamy hummus, set aside

Heat a large fry pan with a medium-high heat, meanwhile cut 6 large button mushrooms (washed & patted dry) into ½ inch (1.25 cm) thick slices, after heating the pan for 5 minutes, add in 2 tbsp extra virgin olive oil and the cut mushrooms, mix them around and then place them in a single layer, after 3 minutes flip the mushrooms to cook the otherside, after another 3 minutes season with sea salt & black pepper, mix together and set aside

To assemble the sandwiches, first spread the hummus on the bottom piece of the toasted baguette, then add in a jarred roasted red bell pepper, 2 slices of manchego cheese, a couple of the seared mushrooms, some sliced red onions and a handful of fresh arugula, spread some dijon mustard on the top piece of the baguette and place over the sandwich, enjoy!