Roasted pumpkin, eggplant hummus and sumac brekkie bowl
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.