Eggplant-Hummus Dip/Spread

What you need:

1 big eggplant
4 cups chickpeas, cooked
4 garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon black pepper
1/2 cup parsley, minced
salt, to taste

What you do:

1. Preheat oven to 375 degrees F. Stab eggplant with fork, and bake for 45 minutes.
2. Take it out and let it cool. (I chop it up a bit so it cools faster.) Remove the peel from the eggplant.
3. Toss the eggplant, along with the other ingredients, into a food processor, and process until the consistency is smooth.
4. Add water, if needed to reach desired consistency. '

Preparation Time:

Cooking Time:

Servings: