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Veggie & Hummus Flatbread

Veggie & Hummus Flatbread

I made this lunch late last week and I haven’t stopped thinking about it ever since. I loved the crisp flatbread with the tangy hummus & crunchy vegetables. My son came home from school and devoured a couple of wedges – he said it was super tasty. I love seeing my son devour anything with a bunch of veggies on it!!! This was a super quick, easy, and healthy lunch that I will be making again this week.

Veggie & Hummus Flatbread

How to Make Veggie & Hummus Flatbread

Preheat the oven to 400 degrees.

Brush some olive oil on the flatbread and place it on a baking sheet. Place the baking sheet into the oven and bake for 8-10 minutes, or until golden brown and a bit crisp. Remove from the oven to cool a bit.

While the flatbread is baking, combine the cucumber, tomatoes, artichoke hearts, baby bell pepper, red onion, and kalamata olives, together in a small bowl. Add most of the fresh parsley along with the artichoke heart marinade and a big drizzle of red wine vinegar. Season with sea salt and freshly cracked pepper, to taste then toss until evenly combined.

Spread some hummus evenly over the cooled flatbread then spoon some of the veggie mixture on top. Top with remaining fresh parsley and feta cheese. Slice & serve. Enjoy.

Veggie & Hummus Flatbread

Veggie & Hummus Flatbread

Veggie & Hummus Flatbread

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Greek
Servings: 1
Author: Pam - For the Love of Cooking

Ingredients

  • 1 Flatbread
  • Olive oil to taste
  • 1/2 cucumber peeled, seeded, and diced
  • Handful of grape tomatoes halved
  • 3-4 marinated artichoke hearts diced
  • 1 baby bell pepper sliced
  • 2 tbsp red onion sliced
  • 5-6 kalamata olives sliced
  • 1 tbsp fresh parsley chopped (divided)
  • 3 tsp artichoke heart marinade
  • Red wine vinegar to taste
  • Sea salt and freshly cracked pepper to taste
  • Feta cheese to taste

Instructions

  • Preheat the oven to 400 degrees.
  • Brush some olive oil on the flatbread and place it on a baking sheet.
  • Place the baking sheet into the oven and bake for 8-10 minutes, or until golden brown and a bit crisp.
  • Remove from the oven to cool a bit.
  • While the flatbread is baking, combine the cucumber, tomatoes, artichoke hearts, baby bell pepper, red onion, and kalamata olives, together in a small bowl.
  • Add most of the fresh parsley along with the artichoke heart marinade and a big drizzle of red wine vinegar.
  • Season with sea salt and freshly cracked pepper, to taste then toss until combined.
  • Spread some hummus evenly over the cooled flatbread then spoon some of the veggie mixture on top.
  • Top with remaining fresh parsley and feta cheese.
  • Slice & serve. Enjoy.
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7 Comments

  1. That does look good. I used to eat a lot of hummus but I have not seen it on the shelves here and I have also not seen tahini either so I cannot even make it for myself. Have a good week Diane

    1. You can still make hummus. If you can get sesame seeds you can make your own tahini. You could also just leave it out or use a nut butter like almond or peanut.

  2. Looks healthy and delicious Pam and perfect for a hot day.

  3. No wonder your son devoured this bread. It has so many wonderful things on it. Everything I love. Definitely going to have to make this.

  4. 5 stars
    I’m so excited to have found your blog! My toaster oven doesn’t get used very often for anything other than reheating leftovers, but I think it’s time I gave it some more love with your fabulous recipes 🙂