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Mini Avocado Pizzas & Holy Moly Jalapeno & Red Pepper Guacamole

Holy Moly Jalapeno & Red Pepper Guacamole

Made with roasted chickpeas and guacamole, these mini pizzas are a summer staple! Perfect for the whole family to snack on all afternoon long. Packed full of the good stuff together with the subtle warmth of Holy Moly Jalapeno & Red Pepper Guacamole, people will be clambering to get their hands on these delicious slices of loveliness. Give them a try, you won’t be disappointed!

Serves: 2
Time: 30 minutes

 

  • Ingredients:
      • 6 small pitas
      • 1 pack Holyof  Moly Jalapeno & Red Pepper Guacamole
      • Vegan sour cream
      • Coriander to finish
      • Pickled onions, optional
      • Nutritional yeast, optional
        For the Garlic Kale:
      • 2 handfuls of kale, washed 
      • 1 garlic clove, finely diced
      • 1 tbsp olive oil
      • Salt and pepper
        For the Roasted Chickpeas:
      • 1 can of chickpeas
      • Salt and pepper
      • 1/2 tsp smoked paprika
      • 1/2 tbsp olive oil
  • Method:
    • Roasted Chickpeas: 
      1. Start by preheating the oven to 160C. 
      2. Next, rinse the chickpeas with water and place them on a baking sheet. 
      3. Add salt, pepper, smoked paprika, and olive oil and mix until all the chickpeas are coated. 
      4. Place it in the oven and bake for 25 minutes, shaking them once in a while to make sure every chickpea is crispy. 
      5. Once ready, take it out and let it cool to room temperature. 
        Garlic Kale: 
      1. Place a frying pan on the hob and add a teaspoon of olive oil. 
      2. Wash and de-stem the kale and add to the pan. Season with salt, pepper and add the smashed garlic. 
      3. Cook on medium heat until the kale wilts a little, then set aside. 
        To assemble:
      1. Warm each pita in the toaster or a dry frying pan. 
      2. Place a tablespoon of Holy Moly Spicy Guacamole on each pita and spread evenly. 
      3. Place the garlic kale and roasted chickpeas on all of them, divided evenly. 
      4. For extra flavour, top with pickled onions, nutritional yeast, coriander, and vegan sour cream.

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