(Serves 4)

  • 250 g streaky bacon
  • 2 cans (240 g each) chickpeas, drained
  • 2 cloves of garlic, crushed
  • Juice of 1 lemon
  • 60 ml olive oil
  • Salt and freshly ground black pepper to taste
  • 8 slices Portuguese bread
  • fresh basil

Heat grill. Put bacon on a baking tray and grill until crisp. Keep warm. Pulse chickpeas and garlic in food processor until smooth. Add lemon juice and olive oil. Mix well and season with salt and black pepper. Toast the bread and spoon spread on top. Put bacon on spread and serve with fresh basil and extra olive oil.