Hummus bar

Preheat the oven to 180 degrees.

Drain the chickpeas and put them in the food processor.

Add the sesame paste, lemon juice, a whole toe of garlic and a teaspoon of salt, plus the cold water.

Turn to a smooth hummus.

Spoon in a bowl, cover with plastic wrap and let it rest for 30 minutes.

Cut the zucchini and aubergine transversely or slightly obliquely into slices of half a centimeter thick and sprinkle with salt and pepper.

Brush them on both sides with olive oil and fry them in a grill pan or under the grill of the oven in approximately 2 minutes per side.

Roast the peppers in the preheated oven until they have darkened, in about twenty minutes.

Allow to cool in a covered dish.

Pull off the skin, remove the seeds and divide the peppers into eight pieces.

Fry the chicken breasts in 3 tablespoons of olive oil for about five minutes on medium heat; times now and again.

Put them in an oven dish and place them in the oven for about twelve minutes.

Heat six tablespoons of olive oil in a frying pan.

Fry the pieces of pita bread and the remaining finely chopped garlic until the bread is golden brown.

Remove from the oil and drain on kitchen paper.

Let everything cool down.

Sprinkle the hummus with the paprika powder.

Serve vegetables, hummus, chicken and pita pieces with the bunched onion in separate containers.