Preheat the oven to 400F.
Prick the eggplant with a fork and place on a greased cookie sheet. Bake for about 40 minutes or until it collapses on itself. Slice it open to cool, and remove the skin of the eggplant with your hands.
Meanwhile, toast the sesame seeds in a saucepan or skillet over medium-high heat, shaking often, until slightly darkened, fragrant, and smoking slightly. Place the seeds, eggplant flesh, lemon juice, oil, water, salt, and cumin in a blender, and blend until smooth. Add garlic and chickpeas and blend, adding water a tablespoon at a time if it is too thick.
Garnish with olive oil, paprika, pine nuts, and/or chopped herbs such as parsley or basil.