Place the Heura on a baking pan and sprinkle with olive oil, minced garlic, cumin and paprika. Cover the bites well and set aside for at least 30 minutes.
Meanwhile, grind the chickpeas and add lemon juice, tahini, paprika, cumin, extra virgin olive oil and a pinch of salt. If it’s too thick, add more olive oil and 2-3 tablespoons of water. Blend, then put in a bowl and set aside.
In a separate bowl, whisk the flour with a little water, until it has the same consistency as a beaten egg.
Put the breadcrumbs in a shallow bowl.
Dip the marinated Heura bites into the flour mixture, then coat them in breadcrumbs.
Drop them into a hot pan with sunflower oil and fry the Heura bites until they are golden brown.
Voilà! Serve the Heura fingers with homemade hummus.