Method

• 1.
  For the dressing, whisk all ingredients in a bowl until well combined. Set aside.
• 2.
  Pat squid and chickpeas dry with paper towel and set aside.
• 3.
  Heat olive oil in a large frypan over high heat. Add chickpeas and garlic and cook, stirring every minute, for 6 minutes or until golden. Set aside.
• 4.
  To make the calamari, half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). Combine flours in a bowl. Working in batches, toss squid in flour mixture, then transfer to a fine sieve and shake off excess.
• 5.
  Deep-fry squid, turning halfway, for 2 minutes or until light golden and crisp. Remove with a slotted spoon and drain on paper towel.
• 6.
  Place chickpea mixture, orange slices and eschalot in a small serving dish and drizzle with a little dressing. Place hummus and calamari in 2 more serving dishes.
• 7.
  Season, scatter with chopped parsley and micro parsley, if using, and drizzle with extra olive oil. Serve immediately.