Using a blender, puree all of the ingredients along with the reserved chickpea liquid until smooth.
Roasted vegetables & tofu
Place the aubergines and tofu on a baking tray lined with baking paper (leaving space on one side for the tomatoes), season.
Roast for approx. 25 mins. in the centre of an oven preheated to 180°C. Add the tomatoes to the tray after 15 mins., season and cook for a further 10 mins.
Plate up the cucumber, avocado and beans in 2 bowls, season. Serve the roasted vegetables and tofu alongside, place the hummus in the middle. Sprinkle with sesame seeds before serving.