Sabich with hummus

Name: Sabich with hummus
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 200 g white flour; 60 g dried mangoes; 4 aubergines; 4 vine-ripened tomatoes; 2 onions; 1 cucumbers; 1 bunch flat-leaf parsley; oil; 2 tsp olive oil; 1 tin chickpeas; 1 ¼ tsp salt; 1 tsp lemon juice; 2 tbsp lemon juice

Vegan main dish

Total: 1 hr | Active: 1 hr

vegan, lactose-free

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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.

Recipe by:
Joel & Muriel

Ingredients

for 4 person

Flatbreads
200 g	white flour
½ tsp	salt
1 ¼ dl	water

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

Mango sauce
60 g	dried mangoes
2 dl	water
1 tsp	lemon juice

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

Filling
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

How it's done

Flatbreads

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.

Aubergines

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.

Hummus

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

Filling

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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