2 medium eggplants (about 2 pounds total)
1/4 cup tahini
3 tablespoons fresh lemon juice
2-3 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon salt, or to taste
2 tablespoons extra-virgin olive oil, plus more for serving
2 tablespoons chopped fresh parsley (optional)
Preheat oven to 450°F (230°C).
Prick eggplants all over with a fork. Place on a baking sheet and roast for 40-50 minutes, turning occasionally, until the skin is charred and the flesh is very soft.
Let the eggplants cool until they can be handled. Cut them in half and scoop out the flesh into a colander. Let drain for about 10 minutes.
Transfer the eggplant to a food processor. Add tahini, lemon juice, garlic, cumin, and salt. Process until smooth.
With the processor running, drizzle in the olive oil until well combined.
Taste and adjust seasoning if needed.
Transfer to a serving bowl, drizzle with additional olive oil, and sprinkle with parsley if using.
Serve with pita bread, vegetables, or crackers.
Note: For a smokier flavor, you can char the eggplants on a grill or gas stovetop before roasting.