Mix brinjal and zucchini with salt pepper and olive oil. Bake it in a pre heated oven for 25 to 30 minutes. Peel off the baked zucchini. Place the inside part in a bowl. Scoop out the brinjal too. Put this scooped zucchini and brinjal in a blender. Add some salt cracked black pepper, a little curd, lemon juice, herb roasted garlic, sumac, paprika powder and olive oil. Blend these well. Transfer the contents to a bowl and place it in a refrigerator. For the Rajma Hummus, place boiled kidney beans in a blender. Add boiled chickpeas tahini paste, a little lemon juice, curd, some roasted garlic, sumac powder, salt, cracked black pepper and coriander leaves. Grind these with a little olive oil. The hummus is ready. Take out the zucchini ganoush from the refrigerator. Garnish it with zucchini slices pomegranate seeds, cracked black pepper, sumac powder, olive oil and mint leaves. Garnish the hummus with boiled kidney beans and chickpeas and paprika. Serve these with pita bread.