Easy Mediterranean Veggie Flatbread with Hummus

Ingredients

• Flatbread Base
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/2 cup water
• 2 tbsp olive oil
• Hummus
• 1 can (15 oz) chickpeas drained and rinsed
• 1/4 cup tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove minced
• 1/2 tsp salt
• 1/2 tsp ground cumin
• Water as needed for consistency
• Veggie Toppings
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 1/2 red onion thinly sliced
• 1/2 bell pepper diced
• 1/4 cup Kalamata olives pitted and sliced
• 1/4 cup feta cheese crumbled (optional)
• Fresh parsley chopped for garnish

Instructions

• In a mixing bowl, combine the all-purpose flour, salt, and baking powder. Stir until well mixed.
• Add the water and olive oil to the dry ingredients. Mix until a dough forms. If the dough is too sticky, sprinkle a bit more flour and knead it gently.
• On a lightly floured surface, roll the dough out to your desired thickness for the flatbread. Aim for about 1/4 inch thickness.
• Heat a skillet over medium heat. Once hot, place the rolled-out flatbread in the skillet. Cook for about 2-3 minutes on each side, or until golden brown and cooked through. Repeat for remaining dough.
• While the flatbreads are cooking, prepare the hummus. In a food processor, combine the drained chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, and ground cumin.
• Blend the mixture until smooth. If it's too thick, gradually add water, one tablespoon at a time, until you reach your desired consistency.
• Once the flatbreads are ready, spread a generous layer of hummus on each one.
• Top the hummus with halved cherry tomatoes, diced cucumber, sliced red onion, diced bell pepper, and sliced Kalamata olives.
• If desired, sprinkle crumbled feta cheese over the top of the veggies.
• Garnish with chopped fresh parsley for added flavor and color.
• Slice the flatbreads into wedges and serve immediately while fresh.

Notes

Faq