Smoked Caviar and Hummus on Pita Toasts Recipe

Smoked Caviar and Hummus on Pita Toasts Recipe

  • 10 (5- to 6-inch) pita pockets
  • 3/4 cup olive oil
  • 2 teaspoons paprika
  • 4 teaspoons cumin seeds, toasted
  • 2 (15 1/2-ounce) cans chick-peas, rinsed
  • 1 garlic clove, coarsely chopped
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/2 cup stirred tahini (Middle Eastern sesame paste)
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons salt
  • 1/3 to 1/2 cup water
  • 11 1/2-ounce jar smoked whitefish caviar
  • Garnish: 160 small fresh flat-leaf parsley leaves
  1. Preheat oven to 350°F.
  2. Halve pitas horizontally and stir together oil and paprika. Brush rough sides of pitas with paprika oil and season with salt. Cut each pita round into 8 wedges and bake in single layers on a large baking sheet in middle of oven 10 minutes, or until crisp.
  3. Finely grind cumin seeds in an electric coffee/spice grinder. Purée chick-peas in a food processor with cumin, garlic, parsley, tahini, lemon juice, and salt and add enough water to make smooth.
  4. Put hummus in a pastry bag fitted with a 3/8-inch plain tip. Pipe a scant 1/2 teaspoon onto each pita toast and top with 1/4 teaspoon caviar.
Recipe of the Day|