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Line a sheet pan with foil and preheat the broiler.
Place the eggplant on the foil and poke a few holes in it with a knife.
Broil, turning with tongs every few minutes, until well charred and soft, 16 to 18 minutes.
Let cool slightly, then remove and discard the skin and stem.
Roughly chop the peeled eggplant.
Add the eggplant, chickpeas, lemon juice, tahini, date syrup, paprika, garlic, salt and pepper to a blender.
Puree until very smooth.
Taste and adjust the seasoning with salt and pepper.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.