Hummus with sabih
Ingredients
250g deli dip hummus (spread on a plate)
1 egg (hard-boiled and peeled)
Parsley
Tahina dressing
Roasted aubergine
1 aubergine
Olive oil
Salt
Amba
1 mango
1 clove of garlic
1/2 tsp fenugreek
1 1/2 tsp mustard seeds
2 tsp turmeric
Chilli powder
Lemon juice
1 tbsp salt
Oriental salad
70g cherry tomatoes
70g cucumber
50g spring onion
30g parsley
1 tbsp olive oil
1/2 tbsp lemon juice
Salt and Pepper
Preparation
1. For the oriental salad, wash the tomatoes, cucumber and spring onion, cut into small pieces and mix together in a bowl.
2. Add the olive oil, lemon juice and parsley and season with pepper and salt .
3. To prepare the amba, start by peeling and dicing the mango and simmer for 10 minutes.
4. Fry the sliced garlic clove, mustard seeds and fenugreek.
5. Mix everything together, season with chili powder, salt and turmeric, add lemon juice and puree everything.
6. Peel the aubergine, cut into slices and season with salt.
7. Then carefully pat dry and fry in plenty of olive oil.
8. To serve, spread the Hummus on a plate. Top with boiled eggs, eggplant and oriental salad and finish with Tahina dressing, amba and parsley.
