Eggplant-Hummus Dip - cooking recipe

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

Preparation

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.
Combine eggplant, chickpeas, garlic, cumin, coriander, cayenne, black pepper, parsley and salt in food processor. Process until the consistency is smooth.
Serve cold with toasted flat bread triangles or sliced pita bread.