Ingredients
Active time: 1 hr. Start to finish: 1 hr.
10
(5- to 6-inch) pita pockets
4
tsp cumin seeds, toasted
2
(15 1/2-oz.) 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
11
1/2-oz. jar smoked whitefish caviar
Garnish: 160 small fresh flat-leaf parsley leaves
Directions
2.
Preheat oven to 350°F.
3.
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.
5.
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.
6.
Assemble hors d\'oeuvres:
7.
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.
9.
Pita toasts may be made 2 days ahead, cooled, and kept in sealable plastic bags at room temperature.
10.
Hummus can be made (without lemon juice so parsley remains green) 2 days ahead and chilled, covered. Stir in lemon juice just before assembling.
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