Preheat the barbecue to medium-high (about 220 °C – 425 °F).
To the food processor container, add the chickpeas and liquid, tahini, oil, lemon juice, garlic, smoked paprika, and 60 ml (¼ cup) of water. Add salt and pepper. Mix until smooth and creamy. Store in the fridge.
On the hot, oiled barbecue grill, grill the halloumi for 1-2 minutes per side. Keep warm.
Place the duck burgers on the hot, oiled barbecue grill, close the lid and cook, 6-8 minutes per side, until the internal temperature of the meat reaches 74 °C (165 °F) on a cooking thermometer.
Cut the buns in half, then grill for one minute on the upper rack of the barbecue.
Top buns with half the hummus, arugula, roasted red peppers, a duck burger, grilled halloumi and microgreens.
Serve the rest of the hummus with the chips.
