Roasted eggplant dip

Ingredients

• 2 eggplants
• 2 cloves garlic
• 1/4 cup olive oil
• 1 teaspoon smoked paprika
• 1 tablespoon tahini*
• 400 grams tin chickpeas, rinsed and drained
• 2 tablespoons sour cream
• 1/4 cup finely grated parmesan
• 2-3 tablespoons lemon juice
• 2 tablespoons toasted seeds – pumpkin, sunflower etc
• chopped herbs, to garnish – optional
• capsicums, freshly roasted and sliced, for dipping