Eggplant-Hummus Dip/Spread

Ingredients (use vegan versions):

• 1 big eggplant
• 4 cups of cooked, drained chickpeas (or thawed, previously cooked and drained chickpeas)
• 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 minced parsley
• Some salt

Directions:

Cook the eggplant at 375 degrees for 45 minutes. (Stab it a few times with a fork first.) Take it out and let it cool. (I chop it up a bit so it cools faster.) Remove the peel from the eggplant. Toss the eggplant, along with the other ingredients, into a food processor, and let ''er rip until the consistency is smooth.

Notes:

-Jan said cook the eggplant for an hour at 450 degrees (I think). That much heat and time doesn''t seem necessary, though I might not know just how whithered and black a cooked eggplant is supposed to be.

-You might want to add a little water or broth if you like the standard, runny hummus consistency. The above recipe is slightly on the dry side, but I like it since it''s good for piling up huge amounts on rice cakes and such without the dip running over and making a mess.

-The hummus recipe that I cannibalized for this is a bit more involved. It might be worth it to follow it to the letter, but what I do works fine, and is easy enough that I can do it on a regular basis. (The recipe is appended.)

-Chickpeas are around 14% Cals. from fat. With the eggplant (and the lemon juice), this spread is probably around 11-12% CFF.