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.