Prick the eggplants all over with a fork to prevent them from bursting during roasting, and preheat your oven broiler to high.

Place the eggplants on a foil-lined baking sheet and broil, turning every 10 minutes, until the skins are completely charred and wrinkled, and the flesh is very soft, about 35 to 40 minutes.

Transfer the roasted eggplants to a colander and let them cool for 10 minutes until safe to handle, allowing any bitter juices to drain out naturally.

Slice the eggplants open and scoop out the tender, smoky flesh with a spoon, discarding the charred skins and any large pockets of seeds.

Place the eggplant flesh in a bowl and mash it vigorously with a fork or potato masher until a rustic, chunky texture is achieved, avoiding a food processor to keep it authentic.

Stir in the tahini, lemon juice, minced garlic, 2 tablespoons of olive oil, cumin, and salt, mixing until the mixture becomes creamy and well incorporated.

Transfer the dip to a shallow serving bowl, drizzle the remaining olive oil on top, and garnish with chopped parsley and a pinch of smoked paprika before serving with warm pita.