Ingredients

Steps

• Crush the garlic and sesame seeds together in a mortar to form a paste.
• Pulse the paste, chickpeas, olive oil, lemon juice, and seasoning in a food processor with enough water for smoothness.
• Transfer to a bowl and garnish with a drizzle of olive oil and a pinch of cayenne pepper.
• Heat the vegetable and olive oils in a saucepan until a bread cube sizzles.
• Fry the aubergine slices for eight minutes until golden and drain on kitchen paper.
• Season the crisps with sea salt and serve alongside the hummus.