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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 super creamy hummus.”
Game plan: For the pita crisps, you can substitute lavash crackers. These crisps pair well with our homemade pickled Eggplant recipe, as well.
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.
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