RCI-BR.002.0102.001
Smoked Caviar and Hummus on Pita Toasts
Smoked Caviar and Hummus on Pita Toasts from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- (5- to 6-inch) pita pockets10 unit
- 3/4 cup
- 2 teaspoons
- cumin seeds4 teaspoonstoasted
- (15 1/2-oz.) cans chick-Peas2 unitrinsed
- garlic clove1 unitcoarsely chopped
- 1/3 cup
- stirred tahini (Middle Eastern sesame paste)1/2 cup
- 1/4 cup
- 1 1/2 teaspoons
- 1/3 unit
- -oz. jar smoked Whitefish Caviar11 1/2 unit
- 160 small
Method
1
Slice each pita pocket in half horizontally to create two thin rounds, then arrange them on a baking sheet in a single layer.
2
Brush both sides of each pita piece lightly with olive oil, then sprinkle with paprika on the top side.
5 minutes
3
Bake the pita toasts at 375°F for 8-10 minutes until golden and crispy, watching carefully to prevent burning.
10 minutes
4
While pitas toast, combine the rinsed chickpeas, coarsely chopped garlic clove, chopped flat-leaf parsley, tahini, fresh lemon juice, and salt in a food processor.
5
Pulse the mixture until it reaches a coarse texture, then slowly add water in small increments while processing until the hummus reaches a smooth, spreadable consistency.
3 minutes
6
Toast the cumin seeds in a dry pan over medium heat for 1-2 minutes until fragrant, then coarsely crush them using a mortar and pestle or spice grinder.
7
Remove the pita toasts from the oven and allow them to cool for 2 minutes on the baking sheet.
8
Spread approximately 1-2 tablespoons of the hummus evenly onto each cooled pita toast.
9
Top each hummus-covered toast with a small spoonful of smoked whitefish caviar, distributing it carefully across the surface.
10
Garnish each toast with a light sprinkle of toasted crushed cumin seeds and arrange 2-3 small fresh flat-leaf parsley leaves on top for color and freshness.
11
Arrange the finished pita toasts on a serving platter and serve immediately while the toasts are still warm and crispy.