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Gluten free focaccia with pink hummus, grilled aubergine and toasted pine nuts
Serves: 2-4
2018-11-08
Ingredients
For the pink hummus
- 1 x 400g tinTesco chick peas, drained
- ½ cooked beetroot
- 2 tbsp Greek yogurt
- 1 tbsp tahini paste
- 1 tsp ground cumin
- Juice of ½ lemon
- 1 clove garlic, chopped
- Good glug olive oil
- Salt and pepper to taste
- 2 gluten-free Pizza bases (Dr Schar)
- 1 aubergine, sliced and grilled
- Fresh mint leaves
- 2 tbsp toasted pine nuts
Method
To make the hummus, place all the ingredients in a food processor and blitz for 30 seconds till you have a nice smooth dip. You made need to stop half way and scrape down the sides during blitzing. Next, cook the pizza bases in the oven for 10 minutes. Spread over the pink hummus, grilled aubergines and finish off with the fresh mint leaves and the toasted pine nuts.
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