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Flatbread with Houmous, Aubergine and Pomegranate
Flatbread with Houmous, Aubergine and Pomegranate
By Morrisons
Published on 18 April 2021
Make your own houmous then serve it on flatbreads, scattered with griddled aubergines and jewel-like pomegranate seeds.Time and servings
20 minsTotal time
10 minsPrep time
10 minsCooking time
Ingredients
- 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
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.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.