Preheat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Halve the eggplants & zucchini lengthwise and drizzle lightly with olive oil and season with sea salt and pepper. Place them in the prepared pan with the halved sides down.
Roast the eggplant and zucchini until the interior is very tender, about 20 to 30 minutes. Allow to cool for a few minutes then scoop out the flesh with a large spoon, leaving the skin behind.
Place a mesh strainer over a bowl, then transfer the flesh to the strainer and discard the skins. You want to remove as much moisture as possible, so let the eggplant rest for a few minutes and shake/stir to release some more moisture.
In your food processor, combine with drained eggplant and zucchini with garlic, tahini, lemon juice and cumin. Season to taste with sea salt and black pepper. Pluse to combine, leaving some texture, as opposed to a compeltely smooth mixture.
Enjoy with fresh vegetables, olives and/or pita crackers.