Preheat oven to 400 degrees F.

Place eggplant on a foil lined cookie sheet making holes in the eggplant skin with a fork. Roast it for 45 minutes until soft. Wrap garlic in foil and drizzle in olive oil. Roast the last 20 minutes with the eggplant.

Remove the eggplant from the oven and cool. Then scoop out inside of eggplant and discard the skin.

Place eggplant, lemon juice, tahini, cumin, salt and pepper in a food processor and blend away.

Put mixture in a serving bowl.

Refrigerate for 3 hours, mix in olive oil, garnish with paprika and parsley and enjoy!