4 Multigrain bagels cut into halves, toasted
1-2 tbsp extra virgin olive oil
1 block haloumi, cut into slices
Fresh basil leaves, torn (or chopped mint)
¼ cup almonds, chopped roughly
Salt and pepper
Pomegranate seeds (optional)
1 cup chickpeas, drained
1 cup roasted pumpkin
Zest and juice of half a lemon
1 garlic clove, crushed
salt and pepper, to taste
To make the hummus, combine all ingredients in a food processor and blend until smooth, adding extra liquid until smooth consistency is reached.
Heat olive oil in a frypan over medium-high heat, cook haloumi on each side until golden, set aside on paper towel if cooking in batches.
To make to salsa, mix the basil leaves, pomegranate seeds, almonds, olive oil, and salt and pepper.
To assemble, take a bagel half, spread with roast pumpkin hummus, top with haloumi and a good dollop of the salsa.