Mezze Nachos

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  1. Preheat the oven to 180°C. Get a roasting tray and toss the peppers with some olive oil and salt. Roast for around 40 mins until lightly blackened then blend.
  2. Mix with the chickpeas, tahini & olive oil then season to taste.
  3. Place the aubergines on a naked gas flame and allow them to black all over - careful when moving them around!
  4. Afterwards, when they've cooled, peel away the scorched skin. Mix the flesh with the other ingredients and set aside.
  5. Bake the triangles until crispy then start to layer up the nachos. Add hummus, babaganoush, feta, pomegranate seeds and chopped mint. Tuck in!