Mini pizzas with hummus and garlic-mint dressing

First, make the hummus: 1. Rinse the chickpeas under cold running water and let them drain. 2. Place the chickpeas, the juice of half a lemon, and the finely chopped garlic in a tall cup. Add a pinch of salt, some pepper, and 5 tablespoons of water. 3. Pour a generous splash of oil blend for hot preparations into the cup, as the hummus will go in the oven. 4. Blend the ingredients with an immersion blender until smooth.

Continue with the pizzas: 1. Preheat the oven to 200°C. 2. Heat a splash of oil blend for hot preparations in a pan and sauté the finely chopped garlic together with 1 teaspoon of ras el hanout over low heat. 3. Cut the bell pepper into fine cubes and squeeze the lemon. Finely chop the mint. 4. Add the bell pepper cubes to the pan and let them cook for two minutes. Deglaze the ingredients with 4 tablespoons of lemon juice and add the finely chopped mint. Season with pepper and salt, then remove the pan from the heat. 5. Roll out the puff pastry. Use a cookie cutter or a glass to cut circles from the puff pastry. These will be the pizza bases. 6. Arrange the bases on a baking sheet lined with parchment paper and spread them with hummus. Leave 1 centimeter from the edge. 7. Distribute the bell pepper mixture over the pizza bases. 8. Place the mini pizzas in the preheated oven and bake for 15 to 20 minutes until they are nice and crispy.

Now just finish up: 1. Slice the tomatoes into fine slices and mix them with finely chopped red onion. 2. Combine 100 milliliters of apple cider vinegar and 100 milliliters of oil blend for cold preparations in a measuring cup. Season with pepper and salt, a clove of finely chopped garlic, and a handful of mint and parsley. Blend the mixture with an immersion blender. 3. Remove the mini pizzas from the oven and divide them into portions. Finish with the mint-garlic dressing and the tomato salad. Serve the mini pizzas immediately.