1Preheat the oven to 425°F.
2Place the eggplants on a large baking sheet, with the inner side face down. Roast until the eggplant is very soft, 30 to 40 minutes. Then, turn on the broiler, place the eggplant 4 to 5 inches from the heat source, and cook, turning occasionally, until the skin is slightly charred, 7 to 8 minutes. Remove from the oven and let cool for 30 minutes, or until cool enough to handle.
3Scoop out the flesh with a spoon, discarding the skins. Place the eggplant in a mesh sieve or colander and let any excess liquid drain for 20 minutes
4Transfer the eggplant to a food processor and add the tahini, oil, lemon juice, paprika, cumin, garlic, salt, and pepper. Process until the mixture is well combined but not a completely smooth paste.
5Transfer to a serving bowl. Sprinkle fresh parsley and hemp seeds on top. Store in a covered container in the refrigerator for up to 1 week.