Use a knife to score the eggplant flesh in a crosshatch pattern and then insert garlic cloves. Transfer eggplant onto a parchment paper-lined baking tray, cut side down. Bake for about 40 minutes or until flesh lifts away easily with a fork.
Use a spoon to remove the skin, transfer flesh into a food processor, and add garlic cloves Purée until smooth.
Add chickpeas, lemon juice, olive oil, and cumin. Purée and season to taste. Empty into a service dish.
Combine topping ingredients in a small bowl and then spoon over hummus. Serve with pita chips or crackers.