Zutaten:

• 1 can of chickpeas (drained weight 265g)
• 100ml cold mineral water
• 1 clove of garlic
• Juice & zest of 1 lemon
• ½ tsp salt
• ½ tsp garam masala
• 120g tahini
• 1-2 tbsp olive oil
• 1 eggplant
• Salt/sugar
• Green Sriracha
• 1 shallot
• Coriander or parsley

And so it goes:

• Cut the eggplant into thin slices and lightly salt and sugar on both sides. Place on a kitchen paper towel for about 20 minutes. Drain the chickpeas from the can through a sieve.
• Add the juice and zest of the lemon, the garlic clove and 1/2 teaspoon salt to the blender and blend until smooth. Add the tahini and mix through. Slowly pour the cold mineral water into the running knife. Add the chickpeas, 1-2 tablespoons of olive oil and 1/2 teaspoon of garam masala and mix for at least 3 minutes until a creamy, tender mixture is formed. Season with salt and lemon juice. If the hummus is too thick, mix in a little more cold water. Heat olive oil in a pan and fry the eggplant slices until golden.
• Cut shallots and coriander. Place the hummus in a bowl and top with Green Sriracha if you like, garnish with eggplant, shallots and coriander.