Flatbread pizzas
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Flatbread pizzas

By Lucy Netherton

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

  • Prep:15 mins
    No cook
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 369
  • fat 8g
  • saturates 2g
  • carbs 63g
  • sugars 8g
  • fibre 5g
  • protein 18g
  • salt 1.9g

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

Method

  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.

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

  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.

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