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Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

This recipe appears in Jacques Pépin's The Short-Cut Cook, published in paperback in 2001 by William Morrow, an imprint of HarperCollins Publishers.