For the hummus:

1. Put tahini, lemon juice, water and garlic in cup of immersion blender or food processor fitted with the metal blade. Cover and process until smooth.
2. Add chickpeas, eggplant pulp, salt and pepper and process until smooth. If necessary scrape down sides of bowl and add a bit more water.
3. The mixture will thicken when it is refrigerated. Check seasoning.
4. Put the hummus into a bowl, cover and refrigerate.
5. To serve, drizzle with olive oil and sprinkle with smoked paprika and parsley if using. It keeps for
   a week in the refrigerator.

For the eggplant:

• Charring method: put 1 medium whole washed eggplant directly on the burner flame.

The skin starts to char and, with the help of kitchen tongs, you turn it periodically so that all sides char

It might take more or less depending on the size of the eggplant, so it's best to use a low/medium flame. You need to cook the inside before the skin becomes a mess. Make sure the inside is soft. You can feel it when you poke with the same tongs.

You need to keep turning, even hold it over the flame until it's all charred and soft. It doesn't matter if in some parts the skin falls and the flesh is directly over the flame.

• Baking method: cut eggplant in half and put on an oven pan lined with aluminum paper (for easier cleaning).

Score each half in a criss-cross pattern, drizzle with olive oil, and add some salt and black pepper.

Roast in a 180ºC / 350ºF oven for about 45 minutes, until the pulp is soft.

Let cool and scrape the pulp with a spoon.