|1½||cups cooked chickpeas|
|2||tablespoons olive oil|
|Squeeze of lemon juice|
|Salt and pepper, to taste|
|1||medium tomato, chopped|
|½||tablespoon sumac (optional)|
|4||medium pita, cut in half to form 8 pockets|
|8||slices cooked eggplant, cut in half|
1. In a food processor, combine chickpeas, tahini, olive oil, lemon juice, salt, and pepper. Work the mixture until smooth. Transfer to bowl.
2. Bring a saucepan of water to a boil. Add the eggs and cook exactly 10 minutes. Transfer to a bowl of very cold water. Crack the shells and remove a strip from each egg. Return to very cold water. When eggs are cool, peel the shells. Dry the eggs on paper towels; slice them lengthwise into 4 to 5 pieces.
3. In a small bowl, toss the cucumber, tomato, onion, and sumac, if using, and set aside.
4. Spread the pockets with some hummus. Add eggplant, egg, and cucumber salad to each one.