Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

Spread the chickpeas out on a paper towel, then use a second paper towel to pat them very dry — this is what helps them crisp up in the oven instead of steaming. Transfer the dried chickpeas to the prepared baking sheet, drizzle with the olive oil, and toss to coat. Sprinkle evenly with the salt, cumin, and paprika, then spread into a single, even layer.

Roast the chickpeas for 20 minutes, shaking the pan once halfway through, until lightly browned and crisp. Remove from the oven and set aside to cool slightly.

Meanwhile, add the chopped apple, sliced radishes, cilantro, lime juice, and sugar to a bowl and toss to combine. Set aside — the slaw actually tastes better the longer it sits while the chickpeas roast.

To assemble the tacos, warm the tortillas in a dry skillet, in the microwave, or over a gas flame until pliable. Spread about 1 ½ tablespoons of hummus over each warmed tortilla, then top with roasted chickpeas and a generous scoop of the apple-radish slaw. Serve immediately.