To make the hummus, drain the butter beans, reserving half of the water from the jar. Add the reserved water, butter beans, tahini, lime juice, miso and sesame oil to a high speed blender and blend until smooth. You’ll have hummus leftover, keep it in the fridge for up to 3 days.

Drizzle a frying pan with a little olive oil and heat on medium heat. Toast one side of all your bread slices, until golden. Set aside.

Slice the tomatoes into thick pieces and thinly slice the onion.

Spread the non-toasted side of one slice of bread generously with the hummus, then top with onion and plenty of mint and parsley. Add the tomatoes to the other side and season them with salt and pepper, then a drizzle of tahini and crispy chilli oil. Close the sandwich carefully and enjoy.