Soak the chickpeas for 8 – 12 hours overnight (1:3). Rinse well it in the morning and cook for 45 minutes, or until very soft. This will add a creamier flavor to the dish.
While the chickpeas are cooking, you need to cook the eggplants. Cut the eggplant in half, make a lot of punctures with the fork and a few cuts inside each half of the eggplant and brush with olive oil on all sides. Bake for 30 minutes 200℃ (392°F). Peel the flesh with a fork.
As soon as the chickpeas become soft, you can peel them of the white film-peel, this will give more creamy texture. You can simply rub the chickpeas between your hands and then the film will easily come off.
In a blender, beat all the ingredients until a creamy texture, if it is very thick, then add 1/4 cup of water.