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Preheat oven to 400°F (200°C).
Prick the eggplants with a fork and roast them on a baking sheet for 45-60 minutes, until soft and collapsed.
Let the eggplants cool, then scoop out the flesh into a food processor.
Add olive oil, chickpeas, garlic, tahini, lemon juice, cumin, salt, and pepper to the food processor.
Blend until smooth, adding more olive oil if needed for consistency.
Taste and adjust seasoning as necessary.
Transfer the hummus to a serving bowl and garnish with chopped parsley.
Serve with pita bread, veggie sticks, or crackers.