- 1 tsp. salt
- a little pepper
- 1 tsp. paprika
- a little rucola (rocket)
- a little olive oil
- 800 g pizza dough
- 2 tsp. lemon juice
- 0.5 pomegranate, insides removed
- 1 tin chickpeas (approx. 400 g), rinsed, drained
- 200 g carrots, cut into pieces, soft-boiled, left to cool a little
Very finely puree the chickpeas and remaining ingredients, including the lemon juice, season.
Divide the dough into 8 evenly-sized portions, flatten a little and place on a baking tray lined with baking paper.
Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.
Remove the rolls. Divide the hummus, pomegranate seeds and rocket between the rolls and drizzle a little oil over them.
- Mini Bites / Finger Food
- 55 mins Preparation/cooking time: ca. 35m + Bake: ca. 20m
- Servings For 8 pieces
- Nutrition 797 Kcal