Preheat oven to 400 degrees F. Slice eggplant into ¼ inch thick rounds and set on a parchment paper-lined baking sheet. Brush with olive oil, then bake for 20 to 30 minutes, or until soft, flipping eggplant over halfway through cooking.
Peel away the skin of the eggplant and add the flesh to a food processor, along with the garlic, lemon, chickpeas, tahini, paprika, salt, and pepper. Puree until smooth, taste, and add more seasonings to suit your taste.