1/3 cup oil, half vegetable oil and half olive or walnut oil
1 tablespoon red wine vinegar
1 teaspoon Tabasco sauce
1/2 teaspoon salt
2 tablespoons cilantro, coarsely chopped
1 cup sour cream
1 can (3 3/4 ounces) smoked oysters (about 14 oysters)
Whole cilantro leaves, for garnish
Toast triangles or melba toasts
Put the beans in the bowl of a food processor with the garlic. Process until the garlic is finely chopped and the mixture is smooth. Add the oil, vinegar, Tabasco and salt, and process for 5 to 10 seconds to blend. Transfer to a serving bowl and stir in the chopped cilantro. Cover and refrigerate.
At serving time, spoon about 1/3 cup of the hummus into the center of each of 6 plates and spread it out. Mound a generous spoonful of sour cream in the center of the hummus on each plate and top with 2 or 3 oysters. Sprinkle with the cilantro leaves. Serve the toasts alongside.
This recipe appears in Jacques Pepin's The Short-Cut Cook, published in paperback in 2001 by William Morrow, an imprint of HarperCollins Publishers.