The hummus and eggplant caviar can be made up to 2 days in advance, or for a slacker solution you can substitute a good-quality store-bought hummus. Stephen Gibbs told us, “If you simmer canned chickpeas in water or chicken stock for 5 minutes, they will break down faster for a more creamy, fluffy texture. An Israeli chef taught me to put half of a boiled russet potato in the mix for supercreamy hummus.”
Game plan: For the pita crisps, you can substitute lavash crackers.
This recipe was featured as part of our Killer Apps story.
For the eggplant caviar:
Note: The hummus and eggplant caviar can be made up to 2 days ahead of time. Toast the pita and assemble just before serving.
Beverage pairing: Falanghina Dei Feudi di San Gregorio, Italy. This wine comes from the dry south of Italy, where the Falanghina grape has evolved to produce rich, medium-bodied wines with a beautiful balance of savory and sweet, accented by some pepper and spice. These flavors should pair well with the hummus, and the creamy textures of both should make a nice match.