Sabich with hummus

Sabich with hummus

Total: 1 hr | Active: 1 hr
vegan, lactose-free
Nutritional value / person: 448 kcal
, Fat: 12 g
, Carbohydrate: 68 g
, Protein: 14 g

When we were in Tel Aviv, we were constantly being asked whether we had tried sabich yet. And for good reason! This popular street food wrap packs a punch! It's a tasty treat made up of crispy deep-fried aubergines, sweet mango sauce and crunchy vegetables. As not everyone will have tahini at home, we have made this recipe using a simple hummus sauce. The original recipe includes a hard-boiled egg, but we think it tastes great without it, too.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g white flour
½ tsp salt
1 ¼ dl water


oil, for deep-frying
4 aubergines, in slices
½ tsp salt

Mango sauce

60 g dried mangoes
2 dl water
1 tsp lemon juice


1 tin chickpeas (approx. 420 g), rinsed, drained
4 tbsp water
2 tbsp lemon juice
2 tsp olive oil
¼ tsp salt


4 vine-ripened tomatoes, cut into cubes
2 onions, cut into rings
1 cucumber, cut into cubes
1 bunch flat-leaf parsley, torn into pieces
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How it's done

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Mix the flour and salt in a bowl. Pour in the water, knead into a soft, smooth dough. Divide the dough into 4 portions, shape into balls. On a lightly floured surface, roll the balls out thinly (approx. 20 cm in diameter). Cook one flatbread in a warm non-stick frying pan for approx. 3 mins. until bubbles form on the surface and the dough puffs up. Turn the flatbread, cook for approx. 2 mins., remove and cover with a tea towel. Cook the remaining flatbreads in the same way.


Fill a pot to 1/3 with oil and heat it to approx. 160°C. Deep-fry the aubergine slices in batches for approx. 3 mins. on each side until golden brown. Remove and drain on paper towels, season with salt.

Mango sauce

In a blender, puree the mango with the water and lemon juice to make a smooth sauce.


Puree the chickpeas with the water, lemon juice, oil and salt until smooth.


Spread the hummus over the flatbreads, top with the aubergines, tomatoes, onions, cucumber and parsley. Drizzle with the mango sauce, roll up the flatbreads.

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