Grill whole eggplants on a gas flame or wood fire until they get burnt outside and very soft inside. Hold each eggplant by the stem under running tap water for a while and peel the skin off. Cut the stem off and chop them coarsely on a cutting board. Set aside

You can use canned chickpeas if you want to save time or if you use dry chickpeas first soak them in cold water at least for a couple of hours ( or all night if you have time). Wash and drain them. Transfer to a deep pan,add hot water and baking soda. ( Adding baking soda helps chickpeas break down easily to a soft,smooth puree). Cover and cook over medium heat for about 30-40 minutes or until they are soft and tender. Throw the foam away that appears on top of the water while cooking. Drain and transfer to a food processor

Add tahini,garlic, cumin and salt to the food processor

Run the processor until the mixture is finely puréed

Add chopped eggplants. Run the processor again

If the mixture is too thick,you can add 1/2 cup of hot water to make it smoother

Put olive oil and red pepper in a small pan and cook for 20-25 seconds over high heat

Transfer your hummus to a serving plate. Drizzle olive oil mixture on top and serve

Bon Appetit!