| | Mini pizzas with smoked salmon & herbed hummus
Mini pizzas with smoked salmon & herbed hummus
Mini pizzas with smoked salmon & herbed hummus 4.3-5 9
  • Calories: 1906 kj
  • Fat: 20g
  • Carbohydrates: 10g

How to Make:

  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.
Time for preparing:
5 min.


  • 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
  • Herbed Hummus
  • 400g can chickpeas, rinsed, drained
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1/4 lemon, zested, juiced
  • 2 tablespoons roughly chopped tarragon
  • 2 tablespoons roughly chopped flat-leaf parsley