Ingredients

• 4 medium pitas, cut into wedges and toasted

For the hummus:

• 2 cups canned chickpeas (garbanzo beans)
• 2/3 cup tahini
• 6 tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon paprika
• 2 garlic cloves, peeled

For the eggplant caviar:

• 1 medium eggplant
• 2 tablespoons sherry vinegar
• 2 tablespoons capers, coarsely chopped
• 1/4 cup parsley, minced
• 1 garlic clove, minced
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1/2 cup pine nuts, toasted and coarsely chopped

Description

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