1. Soak the dried chickpeas in water overnight so they swell up.▶ 0:00
2. Drain, then simmer the chickpeas with the baking soda until soft, about 30 minutes — the baking soda cuts the cooking time and makes them extra soft.▶ 0:49
3. Cut the eggplant in half lengthwise and gently score the cut surface with shallow cuts.▶ 1:13
4. Sprinkle the cut eggplant with salt and let it sit for 10 minutes to draw out moisture and bitterness, then pat dry with paper towels.▶ 1:31
5. Place the eggplant halves and the garlic head in the air fryer basket (or on a baking sheet) with a pinch of Mediterranean herbs and a drizzle of olive or avocado oil.▶ 1:57
6. Cook in the air fryer or oven at 190°C (375°F) for 20 minutes.▶ 2:26
7. Squeeze the lemon and add the fresh garlic clove, tahini paste, and cold water to a food processor.▶ 2:45
8. Add the boiled and cooled chickpeas to the processor.▶ 3:47
9. Scoop the roasted eggplant flesh out with a spoon and add it to the processor.▶ 3:56
10. Squeeze the roasted garlic cloves out of their skins into the processor — roasting removes their bitterness and makes them sweet.▶ 4:22
11. Add the olive oil, salt, and ground cumin.▶ 4:35
12. Blend until smooth and creamy.▶ 4:58
13. For the flatbread: combine the flour, olive oil, and salt in a bowl.▶ 5:16
14. Add the hot water and knead into a soft, pliable dough that barely sticks to your hands.▶ 5:43
15. Cover the dough with plastic wrap and let it rest for 10 minutes.▶ 6:17
16. Divide the dough into 4-6 pieces with a bench scraper.▶ 6:45
17. On a well-floured surface, roll each piece out very thin — add more flour if it's sticking, or the flatbread won't puff up properly.▶ 6:57
18. Cook each flatbread on a well-heated dry skillet over low heat for about 1 minute per side, until it puffs up with air and gets golden spots.▶ 7:36
19. Serve the hummus drizzled with olive oil, topped with the reserved roasted eggplant, and scattered with chopped parsley and mint, alongside the warm flatbread.▶ 9:00
