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Heat the oil in a non -stick pan over a high heat and stir-fry the onion for 2-3 minutes until just golden. Add the garlic, aubergines and a good pinch of salt and stir-fry for 4-6 minutes until the aubergines have shrunk by well over half and most of the moisture is gone.
Reduce the heat to medium and tomatoes, tomato puree, Turkish pepper flakes, smoked paprika and 100ml of water. Mix well and bring to the boil. Reduce the heat a little and simmer gently, stirring occasionally, for about 1 hour or until upper rich and thick.
Meanwhile, make the green tahini, using a stick blender, blend the tahini, water, lemon and a pinch of salt together until smooth. Add the herbs and a little more water and blend until you have a lovely green sauce. this will be 20-50ml more water.
To make the hummus, empty the jar of chickpeas and all the water into a blender. Add the tahini, lemon, garlic and a good pinch of salt and blitz until smooth.
Swirl the hummus into a shallow bowl, making a well in the centre. I like to do two smaller bowls that one huge one. Top with the aubergine and drizzle over some of the green sauce. Garnish with sumac, pine nuts and some chopped parsley. Drizzle over some olive oil and faceplant into that.