3 cups dried chickpeas
2 1/2 teaspoons baking soda
2 large cloves garlic, finely chopped
1/3 cup tahini paste
5 tablespoons olive oil
3 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
1/4 teaspoon sweet Hungarian paprika, for garnish
2 large eggplants, stem ends trimmed
Canola oil, for frying
1 cup finely chopped, skin on cucumber
1 cup finely chopped tomato
3 tablespoons finely chopped fresh parsley
3 tablespoons chopped scallions, optional
Freshly ground black pepper
4 to 6 pita loaves
4 to 6 hard-boiled eggs, thinly sliced
Amba sauce is a tangy mango pickle condiment and tahini sauce is a sesame seed paste. The hummus can be made in advance and stored in an airtight container for up to 3 days.
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