From Gourmet,
I liked this although the eggplant mellowed the flavor. But a nice change

Eggplant Hummus
( I just changed it a bit , using more chickpeas ,oil etc.)

2 medium eggplants
Extra virgin olive oil, to brush eggplant and more for recipe
salt and pepper
garlic cloves, as much as you prefer
lemon juice, from one fresh large lemon
1, 15 oz can chickpeas, rinsed and drained
fresh chopped parsley

Cut eggplant in half and brush cut side with olive oil, Place cut side down
in baking sheet and bake 350F until fork tender. Scoop out flesh, discard
skin.
In food processor place garlic cloves as desired, rinsed and drained
chickpeas, eggplant, about 1/4 cup olive oil, lemon juice, salt and
cracked black pepper as desired. Process smooth, adjust olive oil and lemon
taste if needed . Lastly add fresh chopped parsley as desired and process
again.
Note: discard some of the eggplant seeds if desired.
I also froze this and it defrosted well; just stir to reblend.

P.s. there is also a Yahoo group that just posts hummus and pesto
recipes!!!