In a food processor combine drained chickpeas, tahini, lemon juice, minced garlic, cumin, salt and 4 tbs olive oil. Pulse until mostly smooth. With the motor running drizzle in 2 tbs water until creamy and spreadable; add more water 1 tsp at a time if needed. Taste and adjust salt, lemon or cumin. Transfer to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Prepare dill cucumber yogurt

In a small bowl combine Greek yogurt, diced cucumber, chopped dill, minced garlic (1 tsp), 1 tsp salt and 1 tbs olive oil. Stir until evenly combined and refrigerate until plating.

Char and dress eggplant

Heat your oven to 220°C (425°F) or prepare a gas flame. Prick the eggplant a few times, then roast whole on a rimmed tray or directly on a gas flame, turning occasionally, until skin is blackened and flesh is very soft (30–40 minutes). When cool enough to handle, peel away skin and scoop flesh into a bowl. Mash lightly with a fork and stir in 1 tbs olive oil, 0.5 tsp red pepper flakes, 1 tbs pomegranate molasses (if using) and 1/4 tsp salt. Taste and adjust seasoning.

Toasted Flatbreads & Extras

Preheat the oven to 200°C (400°F). Brush each pita or flatbread lightly with 2 tbs olive oil divided among them. Place on a baking sheet and warm/toast in the oven for 6–8 minutes until slightly crisp at the edges. Alternatively, grill briefly on a hot skillet. Keep warm wrapped in a clean towel.

Place mixed olives, halved cherry tomatoes and chopped parsley in small bowls for the table. Drizzle tomatoes with a little olive oil and a pinch of salt.

Garnishes & Finishing

Toast pine nuts in a small dry skillet over medium heat, stirring, until golden and fragrant, about 2–3 minutes. Remove immediately to stop browning.

Assemble the share plate: put the hummus bowl on a large platter, spoon the charred eggplant mixture in a separate small bowl or alongside, and place the cucumber-dill yogurt in another small bowl. Surround with warm pita, olives, tomatoes and parsley. Drizzle a little olive oil over the hummus, sprinkle toasted pine nuts and sumac, and scatter mint leaves and lemon wedges around the platter. Serve immediately and invite guests to dip and share.