Preheat your oven to 400°F / 200°C and heat a grill or grill pan to high.
Using a fork, pierce the eggplant skin in five or six places. This prevents it from bursting while it cooks.
Place the eggplant on the hot grill.
Cook for 10 to 15 minutes, turning occasionally, until the skin is nicely charred on all sides.
Transfer the charred eggplant to a baking sheet and finish cooking in the preheated oven for about 20 minutes, or until it's completely soft and a skewer pierces it with no resistance.
Remove the eggplant from the oven and let it rest at room temperature until it's cool enough to handle. Carefully peel away the charred skin and discard it.
Chop the peeled eggplant into large pieces and place them in the bowl of a food processor or a high-speed blender.
Add the drained chickpeas and all remaining .
Blend on high until the mixture is completely smooth and creamy. If the dip seems too thick, add more water, 1 tablespoon (15 ml / 0.5 fl oz) at a time, until it reaches your desired consistency.
Taste the dip and adjust the seasoning as needed with a little more lemon juice, salt, or pepper.
Serve immediately or chill for later.
Let the finished dip rest in the refrigerator for at least 30 minutes before serving. This allows all the delicious flavors to meld and deepen.
Garnish before serving with a generous drizzle of extra virgin olive oil, a sprinkle of smoked paprika or sumac, and some fresh chopped parsley for a beautiful presentation.
