Method

• 1.
  For the eggplant hummus, soak chickpeas in a bowl of water overnight.
• 2.
  The next day, drain chickpeas, transfer to a saucepan, cover with cold water and place over high heat. Add bay leaves and bring to the boil. Simmer for 40-50 minutes or until tender, skimming off any foam with a slotted spoon. Drain, reserving cooking liquid and discarding bay leaves. Set aside.
• 3.
  Meanwhile, heat a chargrill pan to high heat. Add eggplant and grill for 20 minutes, turning halfway, or until very tender. Remove from heat, discard stalk, transfer to a bowl and stand for 20 minutes to cool slightly.
• 4.
  Place chickpeas, eggplant and eggplant resting liquid, garlic, lemon juice, oil, tahini, cumin and 1/2 cup (125ml) reserved chickpea cooking liquid in a food processor and whiz for 2 minutes or until smooth. (Hummus can be stored, covered and chilled, for up to 5 days.)
• 5.
  Preheat oven to 180°C. Grease a baking tray and line with baking paper. Place pumpkin on prepared tray and rub with oil, honey and paprika. Roast for 50 minutes or until tender.

• 6.
  Divide hummus among serving bowls and top with yoghurt, pomegranate seeds and pumpkin. Scatter with sumac, coriander and mint to serve.