Serves 5
pita breads 5
feta 75g, crumbled (try Apetina available at gourmet stores)
dill sprigs a handful
rocket leaves 200g
pomegranate seeds 100g
red onion 1, thinly sliced
olive oil 1 tsp
THE HUMMUS
chickpeas 400g, boiled and drained
lemon 1, juiced
garlic clove 1, crushed
ground cumin 1/2 tsp
salt and pepper to season
extra virgin olive oil 2 tbsp
To make the hummus, blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor, adding a few tablespoons of water with extra virgin olive oil to get a spreadable consistency.
Warm the pita breads, then spread the hummus over them evenly. Scatter the feta cheese, dill and half the rocket, pomegranate and onion.
Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil and any juice from the pomegranate seeds. Serve the pizzas with the salad.