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eggplant-hummus-dip recipe

Date:    Fri, 04 Mar 94 09:05:36 CST
 From:    "Brian Manning Delaney" (bmdelane@midway.uchicago.edu)
 Here's my version of the eggplant-hummus dip/spread.
 () Ingredients.
 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
 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.
 -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.
 kwvegan vegan