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Mini pizzas with smoked salmon & herbed hummus
Mini pizzas with smoked salmon & herbed hummus
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Try these delicious smoked salmon mini pizzas for a fun and tasty twist on dinner!
Ingredients:
  • 60ml (1/4 cup) 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 (see note)
  • Tamar Valley Greek Style Yoghurt (optional), to serve
  • 400g can chickpeas, rinsed, drained
  • 36.40 gm olive oil
  • 5.00 gm ground cumin
  • 1/4 lemon, zested, juiced
  • 40.00 ml roughly chopped tarragon
  • 40.00 ml roughly chopped flat-leaf parsley
Instructions:
  • In a food processor, blend chickpeas, oil, cumin, lemon zest and juice, and 2 tablespoons cold water until creamy. Mix in fresh herbs and season with salt and pepper to make 1 1/4 cups of delicious hummus.
  • Heat a chargrill pan or barbecue on high. Mix oil and garlic in a small bowl. Brush pita on both sides with garlic oil and grill for 30 seconds per side until charred.
  • Spread a generous layer of creamy hummus over each pita base. Top with a colorful array of spinach, cucumber, radishes, onion, chilies, and savory salmon. Finish off with a drizzle of refreshing yogurt, if desired, right before serving.

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