Hummus with Baba Ganoush for 8 Servings

Instructions:

1. Prick eggplants with a fork and roast at 400°F (200°C) for 30–40 minutes until slumped and soft, or char directly over a gas flame, turning frequently until the skin is blackened and papery.
2. Place hot eggplants in a bowl and cover with plastic wrap for 10 minutes to loosen the skins.
3. Scoop out the flesh, discard the skin, and place the pulp in a fine-mesh strainer for 15 minutes to remove excess bitter liquid.
4. In a food processor, process tahini and lemon juice for 1 minute until whipped and pale.
5. Add garlic, cumin, salt, and chickpeas. Blend until thick and mostly smooth.
6. While the processor is running, drizzle in ice-cold water one tablespoon at a time until the hummus reaches a pale, velvety consistency.
7. In the food processor, combine the drained eggplant pulp, tahini, lemon juice, garlic, and salt; process until smooth or desired rustic texture is achieved.
8. Transfer both dips to serving bowls, garnish with olive oil and smoked paprika, and serve.