Carrot and Hummus mini Pizzas

Total time: 55m
Preparation Time: 35m

For 8 pieces

Nutritional Information

Contains 797 Kcal, 10g Protein, 57g Carbohydrates, 58g Fat


  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • a little olive oil
  • 1 tsp. paprika
  • 1 tsp. salt
  • a little pepper
  • 0.5 pomegranate, insides removed
  • a little rucola (rocket)
  • 200 g carrots, cut into pieces, soft-boiled, left to cool a little
  • 2 tsp. lemon juice
  • 800 g pizza dough


  • Very finely puree the chickpeas and remaining ingredients, including the lemon juice, season.
  • Divide the dough into 8 evenly-sized portions, flatten a little and place on a baking tray lined with baking paper.
  • Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.
  • Remove the rolls. Divide the hummus, pomegranate seeds and rocket between the rolls and drizzle a little oil over them.

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