Eggplant-Hummus Dip or Spread

Ingredients

 * 1 big eggplant
 * 4 cups of cooked, drained chickpeas (or thawed, previously cooked and drained chickpeas)
 * 4 garlic cloves, peeled.
 * ½ teaspoon ground cumin
 * ½ teaspoon ground coriander
 * ⅛ teaspoon cayenne
 * ½ teaspoon black pepper
 * ½ cup minced parsley
 * Some salt

Directions

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