Eggplant-Hummus Dip

This dish uses a combination of chickpeas and eggplant with garlic and warm spices. Serve with flat bread or pita wedges.

• Ready In: 55 mins
• Yields: 2 cups

Ingredients

• 1  large eggplant
• 4  cups canned chick-peas, drained
• 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

Directions

1. Preheat oven to 375 degrees F. Stab eggplant several times with a fork. Cook on a baking sheet for 45 minutes; cool completely, then remove peel.
2. Combine eggplant, chickpeas, garlic, cumin, coriander, cayenne, black pepper, parsley and salt in food processor. Process until the consistency is smooth.
3. Serve cold with toasted flat bread triangles or sliced pita bread.