Chick Pea Garlic Spread

Chick Pea Garlic Spread
20 Servings

1 med eggplant; about 1 lb
2 heads garlic 10-12 cloves each
1 Tbsp water
1 pt chick peas; drained & rinsed
2 Tbsp lemon juice
2 tsp olive oil
1/2 tsp salt
1/2 tsp ground cumin

Trim ends of eggplant and prick skin with fork.
Place eggplant on a microwave safe plate. Place garlic in a 6 oz.
microwave safe custard cup. Add water to custard cup; cover with
vented plastic wrap. Place garlic in microwave with eggplant.
Microwave on high 8-10 minutes or til eggplant and garlic are very
tender, rearranging dishes once. Let stand 15 minutes or until cool
enough to handle.

Halve eggplant lengthwise and scoop out interior with a spoon; discard
peel. Remove garlic pulp from skins; discard skins. Place eggplant,
garlic pulp, chick peas, lemon juice, olive oil, salt and cumin in
blender and blend until almost smooth, scraping down sides as needed.

Transfer to a bowl; cover and refrigerate. Use as dip or spread with
vegetables and toasted pita wedges.

Makes 2 cups; 20 servings.

NM

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