1. Preheat oven to 220°C and line 2 baking sheets.
2. Place ready-rolled puff pastry on a lightly floured work surface.
3. Dot the pastry with the sobrasada, sprinkle with three-quarters of the grated Galmesan and add a pinch of sea salt. Fold the top half of the pastry over the bottom half and roll out to 3 mm thickness.
4. Cut into 1.5 cm strips, brush with egg wash and sprinkle with Galmesan. Transfer to a baking sheet and twist the ends of each piece in opposite directions to create a spiral. Repeat with the rest of the strips, spreading the twists out over the two baking sheets. Brush over a little more egg wash, sprinkle over the remaining cheese, a few sesame seeds (if using), and dust with smoked paprika.
5. Bake for 12-15 minutes, until golden and crisp.

CHICKPEA DIP

1. Blitz the chickpeas (with the liquid in the jar) in a blender with the lemon juice and a good pinch of sea salt. Spoon into a serving dish and decorate with the remaining chickpeas, the chopped herbs, a drizzle of extra virgin olive oil and a sprinkle of smoked sweet paprika.

Little Tip: Add a couple of cloves of roasted garlic to the chickpeas before blitzing.