To make the garlic sauce, add a ¼ cup of plain hummus into a bowl, shred in 1 large clove of garlic, 1 tsp fresh lemon juice, 1 tbsp oat milk and season with sea salt & black pepper, whisk together until well combined, next heat a large nonstick fry pan with a medium heat, instantly add in one 15 oz can of cooked chickpeas (drained & rinsed), 1 tbsp of extra virgin olive oil, 1 tsp of sweet smoked paprika, ½ tsp cumin powder and season with sea salt & black pepper, mix together until well combined, pan roast the chickpeas between 4 to 5 minutes, then transfer to a shallow bowl, pour the garlic sauce over the chickpeas and garnish with freshly chopped parsley

Heat a large nonstick fry pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 2 minutes add in ½ onion finely diced and 4 cloves garlic finely minced, mix with the olive oil, after 3 minutes and the onions are translucent, add in a generous ½ tsp of sweet smoked paprika, ½ tsp cumin powder and mix together, then add in ½ cup of canned tomato sauce, season with sea salt & black pepper and mix it all together until well combined, then add in 2 cups of fresh spinach and continue to mix, once the spinach has welted, add in one 15 oz can of cooked chickpeas (drained & rinsed), season again with sea salt & black pepper and gently mix together until everything is well combined, cook between 3 to 4 minutes, serve directly out of the pan

Heat a large nonstick fry pan with a medium heat, pour in 2 tbsp extra virgin olive oil and instantly add in 6 cloves garlic roughly minced, mix the garlics continuously with the olive oil, after 2 to 3 minutes and the garlics are nice and fragrant, but not browing, add in one 15 oz can of cooked chickpeas (drained & rinsed), pour in a generous ¼ cup of vegetable broth, add in ⅓ cup freshly chopped parsley and season with sea salt & black pepper, gently mix together until well combined, cook until the broth has reduced in half, about 5 minutes, serve directly from the pan

Add one 15 oz can of cooked chickpeas (drained & rinsed) into a food processor, also add in 4 jarred roasted red peppers, 2 cloves of garlic, 1 tbsp of fresh lemon juice, 2 tbsp extra virgin olive oil, a generous ½ tsp of sweet smoked paprika and season with sea salt & black pepper, process on a low speed, once everything is well combined (about 1 minute), slowly add in a generous ⅓ cup of cold water while the food processor is still running, once all the water has been incorporated, continue to run the food processor on a low speed between 2 to 3 minutes, if your hummus is too thick, add in a little more cold water, once you reach a thick and creamy texture, transfer to a shallow bowl and sprinkle with freshly chopped parsley