Char the eggplants: Poke several holes in each eggplant with a fork. Place directly over a gas flame, on a hot grill, or under a broiler. Turn frequently with tongs until the skin is completely blackened and blistered and the flesh feels soft and collapsed, about 15–20 minutes.

Steam and drain: Transfer the charred eggplants to a bowl and cover tightly with plastic wrap. Let steam for 15 minutes. Once cool enough to handle, peel away the skin. Gently squeeze the flesh to remove excess bitter liquid. Place the flesh in a colander and let drain for 10 minutes.

Combine ingredients: In a medium bowl, combine the drained eggplant flesh, tahini, lemon juice, minced garlic, salt, and cumin (if using). Mash with a fork for a rustic texture or pulse in a food processor for a smoother dip.

Emulsify: Slowly drizzle in the olive oil while stirring or pulsing until the mixture is creamy and well combined. Taste and adjust seasoning, adding more lemon, tahini, or salt as desired.

Rest and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Transfer to a serving bowl, drizzle with extra olive oil, and garnish with parsley, pomegranate seeds, sumac, or toasted pine nuts. Serve with warm pita or fresh vegetables.