Mini pizzas with smoked salmon & herbed hummus

Cooking Fish Mini pizzas with smoked salmon & herbed hummus

Shake up your weeknight meal routine with these family-friendly smoked salmon mini pizzas!

Lables: Egg free Peanut free Shellfish free Tree nut free
  1. To make hummus, process chickpeas, oil, cumin, lemon zest and juice, and 2 tablespoons cold water in a food processor until smooth. Stir in herbs. Season with salt and pepper. Makes 1 1/4 cups.
  2. Preheat a chargrill pan or barbecue over high heat. Combine oil and garlic in a small bowl. Brush both sides of pita with garlic oil, then cook for 30 seconds each side or until charred.
  3. Spread hummus over pita bases. Divide spinach, cucumber, radishes, onion, chillies and salmon among bases. Drizzle with yoghurt, if using, to serve.

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60ml olive oil
2 cloves garlic, crushed
6 pita pockets
40g baby spinach, thinly shredded
1 Lebanese cucumber, halved lengthwise, seeded, thinly sliced
3 red radishes, trimmed, thinly sliced
1 red onion, thinly sliced
2 long green chillies, thinly sliced on the diagonal
2 x 175g packets hot-smoked salmon, skinned, flaked
Tamar Valley Greek Style Yoghurt , to serve
400g can chickpeas, rinsed, drained
2 tbsp olive oil
2 tsp ground cumin
1/4 lemon, zested, juiced
2 tbsp roughly chopped tarragon
2 tbsp roughly chopped flat-leaf parsley

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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