Preheat the oven to 180C/350F/gas mark 4. Drain the chickpeas and pat dry with some kitchen paper. Place the chickpeas on a baking tray and drizzle with a little olive oil, sprinkle over the Ras el hanout and season generously. Bake in the oven for 15-20 minutes until crispy

Spoon the hummus onto a plate or shallow bowl, take a large spoon with a round base, using the base of the spoon create a hollow in the middle ready to fill with your chickpeas.

Scatter the chickpeas, preserved lemon and green olives into the middle of the hummus bowl. Drizzle generously with extra virgin olive oil and dollop over the rose harissa. Serve with the Arden’s Mediterranean Tomato & Basil Twists.