Preheat grill to high; grease grate well. Pierce eggplants several times with fork; brush with 1 tablespoon olive oil. Grill, turning often, for 18 to 20 minutes or until charred all over and tender. Place in colander set over bowl; drain and let cool completely.

Peel and discard skin from eggplants (if eggplants are watery, drain for 10 minutes longer).

In food processor, purée peeled eggplant and garlic until smooth. Add tahini paste, lemon juice, remaining olive oil, cumin, salt, pepper and smoked paprika; pulse until combined.

Spoon dip into serving bowl. Sprinkle with parsley and paprika. Serve with Stacy's^® Simply Naked^® Pita Chips for dipping.