Recipe courtesy of Taim Mobile


  • Level: Easy
  • Total: 10 hr 20 min (includes soaking time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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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

Kosher salt 

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

Tahini paste


  1. For the hummus: Put the chickpeas and 1 1/2 teaspoons of the baking soda in a bowl. Add cold water to cover and soak overnight.
  2. Drain the chickpeas and transfer them to a large pot of water. Add the remaining 1 teaspoon baking soda and bring to a boil. Boil until the chickpeas are tender, 45 to 50 minutes. Skim off any floating shells.
  3. Drain the chickpeas, reserving 1 cup of the cooking liquid, and cool completely.
  4. Combine the chickpeas, garlic, reserved liquid, tahini, lemon juice, 3 tablespoons of the olive oil, the salt, cumin and pepper in a food processor, and puree until smooth and creamy.
  5. When ready to serve, put the hummus on a plate or in a shallow bowl, and garnish with the remaining 2 tablespoons olive oil and the paprika.
  6. For the sabich: Peel the skin off the eggplant in lengthwise strips 1/4-inch apart. Slice the peeled eggplant into rounds that are about 1/4-inch thick and generously salt each piece. Place the eggplant in a colander and allow the excess water to drain for about 1 hour.
  7. Heat 1/4-inch of oil in a deep skillet until a deep-frying thermometer inserted in the oil reaches about 375 degrees F. Pat the eggplant dry with a few sheets of paper towel. Fry the eggplant in the hot oil until golden brown, working in small batches. Drain any excess oil on paper towels and set the fried eggplant aside.
  8. Toss together the cucumber, tomato, parsley and scallions until well combined. Season with a little salt and pepper and set aside. This is known as Israeli salad.
  9. To assemble the sabich, cut an opening at one end of the pita bread to make a pocket. Smear the inside of the pita pocket with hummus, then place a spoonful of the Israeli salad at the bottom. Add one slice of eggplant, a few slices of the egg, and then another spoonful of the Israeli salad. Top it off with another piece of eggplant, a few more slices of egg, a spoonful of amba sauce and some tahini. Repeat for the remaining pita loaves and filling.

Cook’s Note

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.