Smoked Caviar and Hummus on Pita Toasts

Ingredients

 * 10 (5- to 6-inch) pita pockets
 * 3/4 cup olive oil
 * 2 teaspoons paprika

For hummus:
 * 4 teaspoons 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
 * 1 1/2 teaspoons salt
 * 1/3 to 1/2 cup water


 * 11 1/2-oz. jar smoked Whitefish Caviar

Garnish:
 * 160 small fresh flat-leaf parsley leaves

Directions
1) Toast pitas:

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.

4) 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.

5) 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.