| 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. |