Book a slot
Total number of items in your trolley 0. Trolley amount .
Flatbread with Houmous, Aubergine and Pomegranate

Flatbread with Houmous, Aubergine and Pomegranate

By Morrisons
Make your own houmous then serve it on flatbreads, scattered with griddled aubergines and jewel-like pomegranate seeds.
Shop for ingredients

Time and servings

Total time
Prep time
Cooking time

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 steps

  1. Step 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.

  2. Step 2

    To make the topping, slice the aubergine length ways into thin strips, approximately 1/2 cm thick.

  3. Step 3

    Place the aubergine strips on a baking tray, drizzle with olive oil and season with salt and pepper on both sides.

  4. 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.

  5. Step 5

    To serve, warm the flatbreads on the griddle. Place the flatbreads on a serving board and spread with houmous.

  6. Step 6

    Arrange the chargrilled aubergine on top of the houmous and scatter with pomegranate seeds, pumpkin seeds and mint leaves.

  7. Step 7

    Cut the flatbreads into portions. Serve and enjoy.