Flatbread with Houmous, Aubergine and Pomegranate
By MorrisonsMake your own houmous then serve it on flatbreads, scattered with griddled aubergines and jewel-like pomegranate seeds.Time and servings
Ingredients
10 total- 2 tbsp of natural yoghurt
- 400 g of chickpeas
- 1 small handful of mint leaves, to garnish
- 2 tbsp of pumpkin seeds
- 1 tbsp of tahini
- 2 small of aubergines
- 4 flatbreads
- 2 cloves of garlic
- 1 drizzle of olive oil
- 100 g of pomegranate seeds
Method
7 stepsStep 1
To make the houmous, place the chickpeas, yoghurt, garlic and tahini with half a teaspoon of salt into a food processor (or use a potato masher) and blitz until it has reached a smooth consistency. Set to one side.
Step 2
To make the topping, slice the aubergine length ways into thin strips, approximately 1/2 cm thick.
Step 3
Place the aubergine strips on a baking tray, drizzle with olive oil and season with salt and pepper on both sides.
Step 4
Heat a griddle pan or frying pan until hot. Griddle the aubergine slices in batches, for approximately 2-3 minutes on each side and then set to one side.
Step 5
To serve, warm the flatbreads on the griddle. Place the flatbreads on a serving board and spread with houmous.
Step 6
Arrange the chargrilled aubergine on top of the houmous and scatter with pomegranate seeds, pumpkin seeds and mint leaves.
Step 7
Cut the flatbreads into portions. Serve and enjoy.