Use as much or as little hummus as you prefer. A ⅓ of a cup per serving is about enough if you’re dishing the çılbır in a bowl. If you’re smearing the hummus onto the pita, you may not need as much; but there are no rules here.
Just make sure the hummus is either warm or at room temperature, as cold hummus and hot poached eggs wouldn’t be the best sensation in the mouth.
For the sucuk, remove and discard the skin. Cut the sucuk into small dice and sauté it in a small amount of olive oil over medium heat for about 1 minute.
To assemble, put the hummus into a bowl, top with a poached egg, drizzle generously with chilli oil and scoop ever some of the sautéed sucuk. Garnish with Aleppo pepper, toasted cumin seeds and fresh mint.