Name: Smoked Caviar and Hummus on Pita Toasts
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 160 hors d'oeuvres
Ingredients: 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

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Smoked Caviar and Hummus on Pita ToastsMelanie Acevedo

Using a pastry bag to pipe the hummus onto the pita toasts saved us a lot of time (and made for nice-looking hors d'oeuvres). You can make your own pastry bag with a heavy-duty plastic bag. Just spoon the hummus into the bag and squeeze it into one corner. Then snip off the corner to make a small hole and begin piping.

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.

Recipe notes

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