Eggplant-Hummus Dip or Spread

Description
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Ingredients

 * 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.