A close relative of Hummus, this spread takes advantage of the summer eggplant crop but is good any time of the year. We serve it with whole wheat pita wedges.

1 medium eggplant
1 Tbsp sesame oil
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt
1/2 tsp ground red pepper
2 tsp minced garlic
1 tsp fresh lemon juice
15 oz can garbanzo beans, drained
1/2 cup minced red bell pepper

1. Spray a foil lined baking sheet with olive oil spray. Cut a medium eggplant, (about one pound), in half lenghtwise and place cut side down on the foil. Bake in a pre-heated 375 degree oven for about 30 minutes, untill softened. Let cool.
2. Scrape the eggplant pulp into the bowl of your food processor. Add all of the remaining ingredients except the red bell pepper and process until smooth. Transfer to a bowl and stir in the minced bell pepper.
3. Serve with pita wedges, crackers, or cut veggies.

Servings: 12
Yield: 3 cups, 12 1/4 cup servings