Name: Flatbread pizzas
Prep time: 15 min
Total time: 15 min
Yield: 5
Cuisine: Middle Eastern
Ingredients: 400g can chickpeas in water, drained and rinsed; juice 1 lemon; 1 garlic clove crushed; ½ tsp ground cumin; 5-pack Middle Eastern flatbreads; 75g feta cheese crumbled; handful dill sprigs; 200g bag rocket leaves; 100g pack pomegranate seeds; 1 red onion thinly sliced; 1 tsp olive oil

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Flatbread pizzas

Flatbread pizzas

Lucy Netherton

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Serves 5

Easy

Prep: 15 mins

No cook

A star rating of 5 out of 5.2 ratingsRate

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Whizz up your own homemade hummus and spread onto flatbreads then add toppings for a healthy pizza

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Ingredients

Nutrition

Units:

MetricUS

400g can chickpeas

in water, drained and rinsed
juice 1 lemon
1 garlic clove

crushed
½ tsp ground cumin
5-pack Middle Eastern flatbreads
75g feta cheese

crumbled
handful dill

sprigs
200g bag rocket

leaves
100g pack pomegranate

seeds
1 red onion

thinly sliced
1 tsp olive oil

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Nutrition: per serving

kcal369

low
fat8g

low
saturates2g
carbs63g
sugars8g
fibre5g
protein18g
salt1.9g

Method

step 1

Blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor or mini chopper, adding a few tbsp water to get a spreadable consistency.
step 2

Warm the flatbreads following pack instructions, then spread the chickpea hummus over them evenly. Scatter on the feta cheese, dill and half the rocket, pomegranate and onion.
step 3

Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil and any juice from the pomegranate seeds. Serve the pizzas with the salad.

Recipe from Good Food magazine, March 2012

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A star rating of 5 out of 5.2 ratings

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