Smoky Eggplant Dip with Pita Chips

Step 1
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.

Step 2
Peel and discard skin from eggplants (if eggplants are watery, drain for 10 minutes longer).

Step 3
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.

Step 4
Spoon dip into serving bowl. Sprinkle with parsley and paprika. Serve with Stacy's^® Simply Naked^® Pita Chips for dipping.