Mini pizzas with smoked salmon & herbed hummus

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(1) Rate it

• 0:15 Prep


• 0:05 Cook


• 
  6 Servings


• Capable cooks

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

Featured in
Celebrations, Mini food recipes

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

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

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Spread hummus over pita bases. Divide spinach, cucumber, radishes, onion, chillies and salmon among bases. Drizzle with yoghurt, if using, to serve.
  
  
  

Nutrition

• 1906 kj

  Energy




• 20g

  Fat Total




• 3g

  Saturated Fat





• 23g

  Protein





• 1182.49mg

  Sodium




• 4g

  Carbs (sugar)




• 42g

  Carbs (total)

All nutrition values are per serve

Notes

Top tips: We used Huon brand hot-smoked salmon from supermarkets.

For easy entertaining, serve hummus as a dip with torn chargrilled pita.

For a variation, use Turkish bread rounds instead of pita.

• Author: Dominic Smith


• Image credit: Ben Dearnley


• Publication: MasterChef

Source: taste.com.au