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Mini pizzas with smoked salmon & herbed hummus

  • 0:15 Prep
  • 0:05 Cook
  • 6 Servings


  • 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


  • 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.

Source: taste.com.au


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