Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Add <quantity>¾<unit>cup</unit></quantity> of drained canned sweet corn to a baking pan

Press <quantity>2</quantity> small garlic cloves and add to the pan

Add <quantity>2<unit>tsp</unit></quantity> of vegetable oil and mix to combine

Roast the corn for 15m until golden brown

Dry <quantity>¼<unit>cup</unit></quantity> of drained canned chickpeas on a towel. Transfer them to a bowl

Add <quantity>1<unit>tsp</unit></quantity> of vegetable oil and stir to coat the chickpeas

Cook the chickpeas in an air fryer at <temperature>240<unit>°C</unit></temperature> for 10m, until they are crispy. Transfer them to a bowl lined with paper towels

Remove the corn from the oven

Transfer the chickpeas to a bowl, removing the paper. Combine cumin powder, sweet paprika, salt, and sugar to taste. Add the mix to the chickpeas and toss them until generously coated in the seasoning. The crispy chickpeas are ready

Add <quantity>¾<unit>cup</unit></quantity> of drained canned chickpeas to a food processor

Add the juice of <quantity>½</quantity> a lemon

Add <quantity>25<unit>ml</unit></quantity> of sesame oil

Add <quantity>½<unit>tbsp</unit></quantity> of tahini

Mix turmeric powder and cumin powder to taste and add to the food processor. Add salt to taste

Add the roasted sweet corn

Blend on medium speed for 1m. Turn off the processor and scrape down the sides

Turn the food processor to medium speed. Slowly add 30ml of vegetable oil, while blending, until the mixture is smooth. The roasted corn hummus is ready

Plate the hummus. Drizzle with sesame oil to taste and top with the crispy chickpeas

Garnish with sliced spring onions and toasted white sesame seeds to taste. The roasted corn hummus with crispy chickpeas is ready.

Enjoy it with your friends!