Hummus with Smoked Melanzani Topping and Pita

For the hummus with smoked melanzani topping and pita, first cut the melanzani into cubes, salt and let stand for a few minutes.

Peel and halve two cloves of garlic. Rinse and chop parsley. Rinse chickpeas in a colander with cold water.

Place all ingredients for the hummus in a blender and puree until fine. If the mixture is too dry, add a little more water until the consistency is creamy.

Fry the diced melanzani in 2 tablespoons of olive oil until hot on all sides, then reduce the heat, add the halved garlic cloves and fry for about 10 minutes. At the end of the cooking time, add smoked paprika and salt. Depending on your taste, you can remove the garlic before serving.

Arrange the hummus together with the melanzani topping, garnish with fresh parsley and serve with pita bread.

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