1. wash the eggplants and carve them several times lengthwise. Place on a baking tray lined with baking paper and place in the oven. Turn to 220°C convection oven and bake in the oven for 45-50 minutes. (The slits in the aubergine are important so that the aubergines do not burst open during baking).
2. take the aubergines out of the oven and scrape out the meat with a spoon. Put them in a Food Processor and collect the chickpeas in a sieve, wash them briefly, drain them and put them in the same way. Squeeze lemon. Add the chickpeas, peeled garlic clove, cumin, olive oil, tahini, lemon juice, salt and pepper. Puree well and season to taste again.
Feli & Alex ♡