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Eggplant Hummus

from: eggplant.hummus

From The Curmudgeon's Home Companion,
August 2006

   Eggplant Hummus

1 large eggplant
2 cloves garlic, peeled and chopped
juice of 1 lemon
2 tablespoons of tahini (sesame paste)
1/4 cup olive oil
2 teaspoons ground cumin
2 teaspoons salt
1/2 teaspoon ground black pepper
pinch of cayenne
2 15-ounce cans garbanzos, drained and rinsed
     (or 3 1/2 cups cooked garbanzos)

1. In a hot oven, roast or broil the eggplant
until it collapses.  (Charring it gives a nice
smoky flavor.)  Allow to cool.  Scoop the flesh
out of the burnt skin into a food processor.

2. Add the garlic, lemon juice, tahini, olive oil,
cumin, salt, pepper, and cayenne.  Process until
smooth.

3. Add the garbanzos and process until smooth.

4. Taste and increase the salt, garlic, lemon, or
spices to your taste.  Serve as a dip with pita,
crackers, and raw vegetables.

Note: If you like a smoother hummus, pour into a
blender and blend until creamy.  Do it in two
batches; otherwise it will end up all over the
kitchen ceiling.