Sumac Roasted Eggplant And Chickpeas with Hummus and Pomegranate Dressing

Steps

1. Roast chickpeas Preheat oven to 220°C. Slice carrots in half lengthways and drain and rinse chickpeas. Toss carrots, chickpeas and first measure of sumac on a lined oven tray with a drizzle of oil and season. Roast on lower shelf for about 30 minutes, until carrots are tender and chickpeas are crunchy.
2. Roast eggplant While carrots cook, cut eggplant into wedges. Place on another lined oven tray and drizzle with a good amount of olive oil. Season with salt and second measure of sumac. Roast on shelf above carrots for about 25 minutes, until tender and golden. Turn eggplant and gently toss carrots and chickpeas once during cooking.
3. Toast almonds When carrots and chickpeas have 5 minutes cook time remaining, add almonds to tray to toast.
4. Prep courgette Peel courgette into ribbons.
5. Serve hummus topped with roast veggies, courgette ribbons, pomegranate arils, dressing and parsley.