Houmous flatbread pizzas
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Liam Debois
Houmous flatbread pizzas
Flatbreads are the perfect vehicle for lots of delicious toppings – roasted veg, a drizzle of harissa, and any leftover cooked meat. Mix it up!
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
484Kcal
Fat
23gr
Saturates
4gr
Carbs
45gr
Sugars
5gr
Fibre
12gr
Protein
19gr
Salt
2.5gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 3 tsp lemon juice and zest of 1⁄2 lemon
- 20g tahini, stirred, plus 1 tbsp
- 2 garlic cloves, crushed
- 1 tsp sea salt flakes
- 1 x 215g tin chickpeas, drained (chickpea water saved)
- 1 tbsp olive oil
- 1⁄2 tsp smoked paprika
- 1 tsp sesame seeds
- 2 x 80g Greek-style flatbreads*
- 2 tbsp pomegranate seeds
- small handful of flat-leaf parsley, finely chopped
- salad leaves to serve
Step by step
- Reserve 1 teaspoon of the lemon juice and add the remainder to a blender with 20g tahini, half the garlic and the salt. Blitz until smooth and lighter in colour. Add half the chickpeas to the blender with 1 tablespoon of the reserved chickpea water and blitz for a further minute until very smooth, adding another 1-2 tablespoons of chickpea water if the houmous is too thick to spread. Set aside.
- Heat the olive oil in a frying pan until very hot. Add the remaining chickpeas and the smoked paprika plus a pinch of salt. Cook, stirring often, for 5 minutes until the chickpeas crisp up, adding the rest of the garlic during the last minute. Add the lemon zest and sesame seeds and cook for a further minute. Meanwhile, heat the flatbreads to pack instructions.
-
Combine the remaining tahini with the reserved teaspoon of lemon juice, a pinch of salt and 1 tablespoon of water. To serve, spread the flatbreads with the houmous, top with the crispy chickpeas and scatter over the pomegranate seeds. Drizzle over the tahini sauce and then scatter over the parsley. Serve with salad leaves on the side.
*Check your flatbreads are dairy-free, if required.
