Brush the mixture of the room temperature butter and the paprika on the filo pastry, already stretched. Cover the brushed filo pastry sheet with another plain sheet. Place in a mould and stuff it with the previously heated “callos”. Bake it at 160º until golden.
Prepare the hummus crushing the cooked chickpeas together with olive oil, a teaspoon of tagine (sesame purée), a clove of garlic without the core, salt and pepper.
Place a base of hummus and put the crunchy “callos” on top. To decorate the plate, sprinkle the red pepper and add a fresh touch of some raw spinach leaves.