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Preheat the air fryer to 220c or the grill if you don’t have an airfryer.
Add the drained chickpeas to a large bowl and roughly smash with a fork so there’s still plenty of texture.
Add the sliced chorizo, red pepper, red onion, cream cheese, sun-dried tomatoes and smoked paprika.
Zest in the whole lemon, then add the juice to taste, reserving a little for garnish later.
Mix everything together until creamy but still chunky.
Season well.
Cover and pop in the fridge until ready to use (works brilliantly as a cold sandwich filling too).
When ready to eat, take a quarter of the mix, smash it generously onto a sliced bagel.
Drizzle with a little oil and either air fry at 220c for 5-7 minutes or grill for 3–4 minutes until hot and slightly crisp.
Finish with a squeeze of the reserved lemon juice and chilli oil.