Food & dining

sunday supper

Recipe for sabich (Israeli egg and eggplant pockets)

Luke Pyenson for The Boston Globe

Serves 4

cups cooked chickpeas
2tablespoons tahini
2tablespoons olive oil
Squeeze of lemon juice
Salt and pepper, to taste
1cucumber, chopped
1medium tomato, chopped
¼onion, chopped
½tablespoon sumac (optional)
4medium pita, cut in half to form 8 pockets
8slices 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.

Luke Pyenson

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