2 medium eggplants, cut in half lengthways, scored
2 zucchini, cut in half lengthways, scored
Cooking oil spray, to grease
Olive oil, to drizzle
Flatbread, to serve (optional)
Pomegranate arils, to garnish
Coriander sprigs, to garnish
400g can chickpeas
2-3 garlic cloves, chopped
4 tbsp lemon juice
2 tbsp tahini
½ cup olive oil, plus extra, to drizzle
5 long red chillies, deseeded, roughly chopped
½ bunch coriander sprigs
4 garlic cloves, coarsely chopped
½ tsp salt
¼ tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
¼ cup olive oil
To make hummus, drain chickpeas and rinse under cold running water. Drain. Place chickpeas, garlic, lemon juice and tahini in a food processor and process until smooth. Scrape down sides then continue processing, slowly drizzling in oil, until smooth. Season to taste. Set aside in an ovenproof dish. Wash and dry processor bowl.
To make zhug, place chillies, coriander, garlic, salt, pepper, cumin and coriander in processor. Process until coarsely chopped. Drizzle in oil. Process until smooth or leave slightly coarser, if you like. Season. Set aside.
Preheat oven to 180°C fan-forced. Grease and line a baking tray. Heat a large chargrill pan over a medium heat. Spray eggplant and zucchini with oil then grill, cut side down, for 3 minutes or until golden. Place on prepared tray. Drizzle hummus dish with a little oil. Roast eggplant and zucchini for 15-20 minutes or until roasted and soened, adding hummus dish during last 10 minutes. Bake until slightly golden on top and warmed through.
Serve eggplant and zucchini with hummus, zhug and flatbread, if using, and garnished with pomegranate and coriander.