Roasted pumpkin, eggplant hummus and sumac brekkie bowl

1 small pumpkin, cut into 6 wedges
1 tbs olive oil
1 tbs honey
1 tsp smoked paprika
1 cup (280g) Greek yoghurt
Seeds of 1 pomegranate
Sumac, coriander sprigs & mint leaves, to serve

Eggplant hummus
1 1/4 cups (250g) dried chickpeas
2 bay leaves
1 large (about 450g) eggplant
2 small garlic cloves, peeled
Juice of 2 lemons
1/2 cup (125ml) olive oil
2 tbs tahini
1 tsp ground cumin

For the eggplant hummus, soak chickpeas in a bowl of water overnight.

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.

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.

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.)

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.

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

from: delicious.com.au