While oven is heating, slice eggplant and bell peppers.
Toss eggplant in 1 tbsp olive oil, add 1/4 tsp salt and pepper. Line eggplant on foil-lined baking sheet. Add garlic cloves in their skins. Bake for 5 minutes, flip eggplant and garlic and bake for 6-8 more minutes, until tender.
Take skin off garlic and smash with a knife. Add eggplant, garlic and bell peppers to food processor.
Drain 1/2 of chickpea water from chickpea can and add to food processor.
Add 1 tbsp tahini paste, 1/2 tbsp tomato paste, 1 tbsp olive oil, 2 tsp lemon juice, 2 tsp red pepper flakes, 1/4 tsp salt and pepper to food processor. Pulse and grind until fully blended.
Serve immediately or after in the fridge for 1-2 days. Serve with tortilla chips, pita chips or veggies. Top with a swirl of olive oil and a dash of red pepper flakes.