Pre-heat oven to 200°C (conventional).
Add the chickpeas to a bowl with the extra virgin oil, 2 tsp of Aleppo Peppers and 1 tsp of salt. Toss to coat.
Spread the chickpeas on a roasting tray and roast in the oven for 20-30 minutes, shaking the tray halfway through to roast evenly.
Remove the tray from the oven, season with the remaining salt and allow to cool.
Once cool, toss through the remaining Aleppo Peppers for an intense chilli hit!
To serve, simply spoon the hummus onto a shallow plate, top with the olives, peppers, and crispy chickpeas. Sprinkle with fresh parsley and a generous swirl of oil.
