Sabbich Hummus Recipe

Prepare chickpeas

Drain and rinse the canned chickpeas. For extra-smooth hummus, remove a few skins by rubbing between your hands or gently pinch a handful until some skins slip off; discard skins.

Blend tahini and lemon

In a food processor, combine the tahini and fresh lemon juice. Process for 30 seconds until it lightens in color and becomes slightly whipped; this prevents tahini from clumping.

Add garlic and chickpeas

Add the garlic cloves and half of the chickpeas to the food processor. Pulse until the mixture is coarsely blended.

Finish hummus

Add the remaining chickpeas, olive oil, ground cumin, kosher salt, and ice water. Process until smooth and creamy, scraping down the bowl as needed (about 1–2 minutes). Taste and adjust seasoning with more salt or lemon if desired. If hummus is too thick, add 1 tablespoon of water at a time until you reach a spreadable consistency.

Prepare eggplant

Cut the eggplant into roughly 1/3- to 1/2-inch slices or 1-inch cubes (your preferred shape for serving). Sprinkle lightly with salt and let sit in a colander for 15 minutes to draw out moisture. Pat dry with paper towels.

Dredge and fry

Heat the neutral frying oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Lightly coat the eggplant pieces in the flour, shaking off excess. Fry in batches until golden brown and tender, about 2–4 minutes per side depending on thickness. Transfer to a paper towel-lined plate and season immediately with a pinch of salt.

Caramelize onion (optional)

Thinly slice the yellow onion. In a separate small skillet, warm 1 tablespoon of olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Remove from heat.

Prepare hard-boiled eggs

If not already cooked, place eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then remove from heat and let sit covered for 9 minutes. Transfer to an ice bath for 5 minutes, peel, and quarter.

Optional fried eggs

If you want fried eggs on top (as some sabbich variations do), heat 1 tablespoon olive oil in a small skillet over medium heat and crack the eggs in. Cook until whites are set and edges are crisp, leaving yolks runny or cook through if preferred. Season with a pinch of salt and pepper.

Assemble hummus platter

Spread the hummus in a shallow bowl or on a platter, using the back of a spoon to create a shallow well in the center. Arrange fried eggplant pieces and caramelized onion over one side of the hummus. Place quarters of the hard-boiled eggs (and/or the fried eggs) on top or alongside the eggplant.

Add preserved lemon and garnishes

Sprinkle the finely chopped preserved lemon over the eggplant and eggs. Drizzle the finishing olive oil over the hummus and toppings. Spoon the schug in small dollops across the dish. Scatter chopped parsley and a light dusting of sumac and black pepper. Adjust salt to taste.

Serve

Serve warm or room temperature with pita bread, laffa, or fresh vegetables for dipping. Hummus can be made ahead and refrigerated; for best texture, bring to room temperature before serving and reheat fried eggplant if desired.