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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.
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.
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.
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