Smoked Caviar and Hummus on Pita Toasts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 160 hors d'oeuvres
- 1 1/2 teaspoons salt
- 1/4 cup fresh lemon juice
- 3/4 cup olive oil
- 2 teaspoons paprika
- 1/3 cup chopped fresh flat-leaf parsley
- 1 garlic clove, coarsely chopped
- Carbohydrate 3 g(1%)
- Cholesterol 12 mg(4%)
- Fat 2 g(3%)
- Fiber 0 g(2%)
- Protein 1 g(2%)
- Saturated Fat 0 g(1%)
- Sodium 49 mg(2%)
- Calories 30
PreparationToast pitas: Preheat oven to 350°F. 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. Make hummus: 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. Assemble hors d' oeuvres: 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. Cooks' notes:• Pita toasts may be made 2 days ahead, cooled, and kept in sealable plastic bags at room temperature. &149; Hummus can be made (without lemon juice so parsley remains green) 2 days ahead and chilled, covered. Stir in lemon juice just before assembling.
PreparationToast pitas: Preheat oven to 350°F. 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. Make hummus: 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. Assemble hors d' oeuvres: 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. Cooks' notes:• Pita toasts may be made 2 days ahead, cooled, and kept in sealable plastic bags at room temperature. &149; Hummus can be made (without lemon juice so parsley remains green) 2 days ahead and chilled, covered. Stir in lemon juice just before assembling.
