This flatbread with hummus and vegetables is the perfect appetizer or meal. Filling, healthy, delicious, and easy to make.
Why you’ll love it: Good for you, easy to make, versatile — what’s not to like?
How long it takes: 15 minutes
Equipment you’ll need: sharp knife, sheet pan
Servings: 12 (depending on whether it’s for lunch or appetizers)
Flatbread with hummus and vegetables: beautiful, healthy, and wonderful tasting! A perfect vegetarian lunch, meatless main dish, or snack/appetizer.
I recently had the absolute pleasure of touring the Sabra* headquarters in Richmond, Virginia, and chickpea fields nearby.
Hey, look, it’s me on a chickpea farm! Farming chickpeas. Clearly. Wearing boots that took up half my suitcase. Necessities for chickpea farms.
And here are the little lovelies right off the plant…we even tried a few in this state. Chewy but tasty!
I came back inspired to create all sorts of Sabra hummus recipes.
This flatbread with hummus recipe is really simple and it makes a great lunch or a fun appetizer. Let’s be real, we all know simple recipes are my favorite kind of recipes.
About This Recipe
Flatbread “pizzas” with hummus and vegetables are easy to make, healthy, and so delicious. And they are totally customizable like many of my recipes.
I patterned this recipe after one of my favorite Lebanese salads — fattoush. I top a baked pizza crust with Sabra Classic Hummus and cucumbers, tomatoes, radishes and parsley, ingredients found in a fattoush salad.
Bake up your favorite pizza crust (bonus points for whole wheat!). Spread your favorite variety of Sabra hummus on the baked crust. Top with fresh, crunchy vegetables. Serve.
To get a head start on this recipe, prepare the pizza crust a day ahead. Chop all the veggies and refrigerate until ready to use. You’ll be able to make this easy lunch or appetizer in about 5 minutes!
If you have leftovers, store them in the fridge for up to two days. The crust will get a little softer and the veggies won’t be quite as crisp but it will still make a great lunch the next day.
Make It Your Own
- If you’re in a hurry and don’t want to bake a pizza crust, this whole shebang is be great on top of pita bread rounds. Or buy a pre-baked pizza crust or flatbread. Another alternative is to wrap it up in tortillas to make a wrap sandwich.
- What other veggies could you throw on your flatbread pizza? Pickled red onions or pickled radishes are really tasty. Or you could go with roasted vegetables like sweet potatoes and broccoli.
- Make your own homemade hummus. Try Hummus without Tahini – Parsley Flavor, one I make often since we found out my son is severely allergic to sesame, which is what tahini is made from. Another tasty choice is Edamame Dip. Or go south of the border with Healthy Southwestern Black Bean Dip. Top with chopped peppers, onion, tomatoes, and shredded cheese.
More Hummus Ideas
I like the fact that good-for-you hummus can be made into vinaigrettes, added to sandwiches, quesadillas, and wraps, or changed up in a variety of ways. Here’s some creative ideas using hummus:
- Quinoa Hummus Wrap
- Vegetarian Wrap with Provolone and Roasted Red Pepper Hummus
- Hummus Spinach Artichoke Dip
- Lamb Lettuce Wraps with Red Pepper Hummus Sauce
- Pepperoni Pizza 6 layer Hummus Dip
- Charred Corn & Steak Salad with Hummus Vinaigrette from Cooking with Books
- Hummus Quesadillas from Cookie + Kate, with hummus instead of cheese
- 1 pizza crust, baked and cooled
- 1 pkg. (10 oz.) Sabra Classic Hummus (see note)
- 1/4 English cucumber, cut into bite-size pieces
- 3 radishes, thinly sliced or julienned
- 1 cup grape tomatoes, halved halved
- 1/4 cup chopped fresh parsley
- Prepare pizza crust, as directed on package. Cool completely.
- Spread cooled crust evenly with hummus. Top with vegetables.
- Cut into squares and serve. It's best served immediately but leftovers can be stored in the refrigerator for up to two days.
- Use 1 1/4 cups homemade hummus or any brand/flavor hummus you like.
- Have fun changing up this pizza with different vegetables.
- Use pita bread rounds instead of pizza crust.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
*Disclosure: I’m honored to have been selected to be a Sabra Tastemaker this year. I’ve been compensated for my time but all opinions are (as always) my own. Thanks for supporting my blog by reading about products I use and love.