Boil the chickpeas with a bit of salt till well done and lightly mushy. Drain and keep aside.

Add the garlic cloves and the juice of ½ lemon to a food processor or blender and whizz.

Then add the sundried tomatoes along with the preserved oil and 2 tbsp tahina. Blend well for at least 2 minutes.

Next add the boiled chickpeas with a pinch of salt and blend well till smooth and creamy. Taste and adjust with lemon juice, salt and tahina if necessary.

Remove to a bowl, create little depressions with the back of your spoon and add the olive oil on top.

Preheat the oven (fan forced) to 180°C

Line a baking tray with oven proof paper and place the baguette slices; drizzle with olive oil lightly and bake till light golden brown. Takes about 8 minutes depending on the oven. Remember that the slices only need to crisp up.

Remove and keep aside.

To prepare the mushrooms, heat 2 tbsp olive oil in a pan and add the mushrooms. Cook on high heat for a minute and then add the grated ginger. Continue to cook for another minute and then reduce heat. Add the paprika, dried thyme, juice of ½ lemon and season with salt. Remove and keep aside.

To assemble the toasties, spread a little bit of the hummus over a baguette slice and spoon some mushrooms on top. Do this for all the slices.

Arrange on a platter and garnish the toasties with chopped coriander leaves and a touch of paprika.