Houmous flatbread pizzas recipe | Sainsbury`s Magazine

Ingredients

• 3 tsp lemon juice and zest of 1⁄2 lemon
• 20g tahini, stirred, plus 1 tbsp
• 2 garlic cloves, crushed
• 1 tsp sea salt flakes
• 1 x 215g tin chickpeas, drained (chickpea water saved)
• 1 tbsp olive oil
• 1⁄2 tsp smoked paprika
• 1 tsp sesame seeds
• 2 x 80g Greek-style flatbreads*
• 2 tbsp pomegranate seeds
• small handful of flat-leaf parsley, finely chopped
• salad leaves to serve