Pat the chickpeas dry with a clean tea towel. If you’re using Bold Beans, add ¾ jar straight to a blender. If you’re using tinned beans, I recommend rolling the chickpeas under the tea towel to loosen the skins. Take the tea towel off and remove the skins completely then place 3/4 of the skinned chickpeas in a food processor or blender. (removing the skins isn’t necessary, but it does leave you with a super silky consistency).

Add the garlic, lemon juice, tahini, pinch of salt and half the olive oil to the chickpeas and blitz together until very smooth. Scrape down the sides and add the remaining oil. Blitz again and adjust seasoning to taste. You might also like to add a dash of water to achieve your desired texture. Set aside.

Add 1 tablespoon of olive oil to a large frying pan along with the remaining chickpeas. Salt liberally and add the dried oregano. Stir to coat in the herbs and oil and fry until crispy and starting to caramelise. Now, add the ‘nduja and break up into smaller pieces. Cook out until the oils are released and pieces of ‘nduja become crispy. Set aside to cool a little.

Spread the hummus all over a serving plate and scatter over the crispy ‘nduja chickpeas. Drizzle on a little extra oil and serve.