If using canned chickpeas, drain and reserve the liquid (aquafaba). Rinse briefly if desired. Pat chickpeas dry with a towel to remove excess moisture.

Blend hummus

In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, ground cumin, 0.75 tsp salt and 2 tbs olive oil. Process until a thick paste forms, scraping down the bowl as needed.

Adjust texture & season

With the processor running, add reserved chickpea liquid or water, 1 tablespoon at a time (about 1–2 tbs), until the hummus is silky and spreadable. Taste and adjust salt, lemon, or olive oil as needed. Transfer to a bowl and set aside.

Truffle Mayonnaise

In a small bowl, whisk together mayonnaise, truffle oil, lemon zest, 1/8 tsp salt and 1/8 tsp black pepper until smooth. Taste and add more truffle oil very sparingly if you want a stronger aroma. Chill briefly if preparing ahead.

Bread & Assembly

Toast bread

Preheat oven to 375°F (190°C) or use a skillet. Lightly brush both sides of each bread slice with 1 tbs olive oil. Arrange on a baking sheet and toast in the oven 6–8 minutes, flipping halfway, until golden and crisp. Alternatively, toast in a skillet over medium heat 2–3 minutes per side.

Dress rocket

In a small bowl, toss the rocket with 1 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper to lightly dress and season.

Assemble hummus bread

Spread about 2–3 tablespoons of prepared hummus evenly on each toasted bread slice. Drizzle or dollop about 1 teaspoon of truffle mayonnaise over the hummus (or spread thinner if preferred).

Add toppings

Top each hummus-coated slice with a small handful of dressed rocket, a few slices of sun-dried tomato, a sprinkle of toasted mixed seeds (about 1 tablespoon per slice), and finish with shaved or grated Parmesan (about 1 tablespoon per slice). If desired, season very lightly with cracked black pepper and a tiny pinch of flaky salt.

Serve

Arrange the hummus bread on a platter and serve immediately so the bread remains crisp. Leftover hummus can be refrigerated in an airtight container for up to 4 days; assemble just before serving.