How to cook
Soak the chickpeas overnight in water. The next morning, drain them and put in different water to boil completely. Optionally, remove the skins of the chickpeas. While the chickpeas are boiling, put the whole eggplant and zucchini to bake in a tray, covered with aluminum foil.
Peel the eggplant and zucchini together and cut them into pieces. Also bake the peppers, then peel, remove their stems and seeds. In a suitable container, blend the mixed chickpeas, peppers, eggplant, zucchini and about 1 cup of broth from the boiling of the chickpeas.
If you want to make a thicker hummus, put less broth in. Blend the mixture and add crushed garlic, lemon juice, olive oil, spices to taste and blend again until everything is homogenized.
It makes a wonderful appetizer, which you can present with Arabic pitas, bruschetta, toast or as a side dish to meat.