Preheat your oven to 400°F.

Use a knife to gently pierce the eggplant all over.

Chop the red pepper.

Place the eggplant and red pepper on a greased baking sheet and bake for 45 minutes.

Once done, set aside to cool.

Once cooled, use a spoon to scoop out the eggplant "meat," discarding the skin.

In a food processor, combine the eggplant meat with the remaining ingredients and pulse until smooth.

Rinse and drain the chickpeas, then pat them dry with a paper towel.

In a large bowl, toss the chickpeas with olive oil, cayenne pepper (if using), salt, pepper, and cumin.

Arrange the chickpeas in a single layer in the basket of an air fryer and cook for 5 minutes at 380°F or until crispy.

Transfer the baba ganoush from the food processor to a large bowl and top it with the crispy chickpeas.

Serve immediately or refrigerate for a cool treat later. Enjoy!