• Preparation Time25 mins
  • Cooking Time10 mins
  • DifficultyEasy

For the hummus

900g cooked chickpeas
6 tablespoons tahini
3 cloves minced garlic
60ml olive oil
60ml fresh lemon juice
3/4 tablespoon sea salt
1 tablespoon cumin

For the pitta bread

3 slices of aubergine
Olive oil
1 tablespoon amba (mango pickle purée)
1/4 teaspoon freshly ground black pepper
1 hard boiled egg
2 teaspoons extra virgin olive oil
1/2 small sweet onion, finely diced
1 tablespoon cucumber, diced
1 tablespoon, pickled cucumber, diced
Parsley, finely chopped
Tahini sauce
Salad mix

For the hummus, blend together the ingredients. This will make more than you need for this recipe, but it will keep in the fridge for about a week. On a hot frying pan, drizzle a small amount of oil and heat up. Salt the aubergine and then grill on both sides for a couple of minutes, until golden brown. Remove from the heat and place to one side until needed.

In a large, heavy based saucepan, heat some pitta bread, until warmed through, for about a minute on each side. Remove it from the heat and then layer on three tablespoons of hummus, then a line of puréed mango pickle, sprinkle with the freshly ground black pepper. Slice the hard boiled egg and lay on top and drizzle with extra virgin olive oil.

Then sprinkle over the sweet onion, cucumber and pickled cucumber. Take the already grilled aubergine and lay on top. Drizzle over a little tahini sauce, sprinkle over some parsley and a handful of salad mix. Wrap the pita bread around it and eat whilst still warm.

Recipe courtesy of Tanna Tenhoopen & Jeremy Gerb

Israeli Breakfast Pizza-Sabich

Other recipes with chickpea

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+