Rinse and drain chickpeas. If using a lime, zest it (to use as garnish) and squeeze the juice.
Prick eggplants all over with a fork and place onto lined baking sheet. Roast for 30 - 40 minutes (it all depend how big your eggplants are to start, but I usually cook for the full time).
While the eggplant is cooking, prepare foil packet with garlic. Place the 4 garlic cloves onto the foil and sprinkling with olive oil; no need to peel the skins. Add salt and pepper. Fold over the foil tightly to enclose ingredients. Pop the foil packet into the oven with the eggplant during the last 10 minutes of cooking.
Once done, the eggplant flesh should be soft, not firm. Cook longer if needed. Remove eggplant and foil packet from oven and let cool. Score the flesh and scrape from the skin (which you can then discard). Add to blender. Squeeze the soften garlic into the blender and discard the skins.
To the blender, add chickpeas, 2 tablespoons of lime juice, 1 tablespoon water, cumin, salt and pepper. If necessary, add more water and/or lime juice a teaspoon at the time until it reaches the consistency you prefer. Taste and season with more salt and pepper if required.
Refridgerate overnight if desired. Serve in a bowl, accompanied by vegetables. Add a sprinkle of lime zest on top if desired. Can also drizzle with additional olive oil or chilli oil.