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Adjust an oven rack to the middle position and set broiler to high. Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smokey, adding lots of flavor to the dip.
Turn broiler off, leaving eggplants in the oven. Heat oven to 375 degrees and roast eggplants until they are very soft, about 25 to 30 minutes. Cool 10 to 15 minutes. Meanwhile, in a medium bowl, combine tahini, lemon juice, garlic, cumin, cayenne and salt and set aside. Split the roasted eggplants, drain excess liquid, scrape out the flesh and cool to room temperature. Then, stir in parsley and drizzle the top with olive oil. Store in an air-tight container and refrigerate up to 5 days.
Using a food processor, combine the chick peas and eggplant flesh pulsing until smooth. Then fold into tahini mixture. Enjoy as a dip with your favorite vegetables or chips.