Are you ready to take your snack game to the next level? This Hummus Flatbread with Sun-Dried Tomatoes & Pesto is the ultimate way to elevate your appetizer spread or even enjoy a light meal. The creamy hummus acts as a perfect base for the toppings, while the sun-dried tomatoes and pesto provide a burst of flavors that will leave your taste buds dancing. Whether you’re hosting a gathering or simply treating yourself, this flatbread is sure to impress!
Why This Hummus Flatbread with Sun-Dried Tomatoes & Pesto Stands Out
This recipe is not just a combination of ingredients; it’s a celebration of flavors and textures. The hummus offers a creamy richness, complemented by the earthy notes of sun-dried tomatoes and the aromatic freshness of pesto. Toss in some baby spinach for a nutritious crunch and feta cheese for that tangy finish, and you’ve got a dish that’s both delicious and visually appealing.
One of the best things about this recipe is its versatility. You can enjoy it as a light lunch, an appetizer at a gathering, or even as a late-night snack. Plus, it comes together in just a few minutes, making it a go-to for those busy weeknights.
Ingredient Notes
- Naan Flatbread: 3 pieces, providing a hearty base for the toppings. Feel free to use whole wheat naan for added fiber.
- Hummus: 1 (10-ounce) container, any flavor you prefer. For a twist, try Cilantro Jalapeo Hummus Easy.
- Baby Spinach: 2.5 ounces, fresh and packed with nutrients.
- Sun-Dried Tomatoes: 1/4 cup, drained and sliced for a concentrated burst of flavor.
- Pine Nuts: 2 tablespoons, toasted for a nutty crunch.
- Pesto Sauce: 1/4 cup, homemade or store-bought; both work beautifully.
- Feta Cheese: 1/3 cup, crumbled for a creamy, tangy finish.
Equipment Breakdown
- Baking Sheet: For toasting the flatbreads in the oven.
- Mixing Bowl: To combine toppings and add flavor.
- Spatula: To spread the hummus evenly over the flatbread.
- Oven: Preheated to ensure a perfect toasting of the flatbreads.
Hummus Flatbread with Sun-Dried Tomatoes & Pesto Cooking Guide
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This will ensure your flatbreads get that perfect crispness.
Step 2: Prepare the Flatbreads
Place the naan flatbreads on a baking sheet. Make sure they are evenly spaced out to allow for proper toasting.
Step 3: Spread the Hummus
Using a spatula, spread a generous layer of hummus over each naan flatbread. Aim for about 1/3 of the container per flatbread, but feel free to adjust to your taste!
Step 4: Add the Spinach
Distribute the fresh baby spinach evenly over the hummus layer. This adds color and a healthy crunch to your flatbread.
Step 5: Top with Sun-Dried Tomatoes
Sprinkle the drained and sliced sun-dried tomatoes over the spinach. Their intense flavor is one of the stars of this dish.
Step 6: Drizzle with Pesto
Drizzle the pesto sauce over the toppings. Make sure to cover the flatbreads evenly so every bite is packed with flavor.
Step 7: Add Pine Nuts and Feta
Sprinkle the toasted pine nuts and crumbled feta cheese on top. These ingredients elevate the dish with their textures and flavors.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges of the flatbreads are golden and crispy.
Step 9: Serve Hot
Once baked, remove from the oven and let cool for a minute. Cut into slices and serve warm. Enjoy the delightful combination of flavors in each bite!
Make It Year-Round
- Switch up the greens: Try arugula or kale in place of spinach for a different flavor profile.
- Seasonal toppings: In the summer, add fresh tomatoes; in the fall, consider roasted butternut squash.
- Experiment with hummus flavors: Roasted red pepper or olive tapenade hummus can add a unique twist.
- Include protein: Add grilled chicken or chickpeas for a heartier meal option.
Problems & Prevention
While making your Hummus Flatbread with Sun-Dried Tomatoes & Pesto, you might encounter a few challenges. Here are some common issues and how to prevent them:
- Soggy Flatbread: Make sure to toast the flatbreads sufficiently and avoid overloading them with hummus.
- Burnt Toppings: Keep an eye on your flatbreads as they bake; every oven is different, and cooking times may vary.
- Ingredient Substitution: If you can’t find sun-dried tomatoes, consider using roasted red peppers or olives as alternatives.
Keep-It-Fresh Plan
This Hummus Flatbread is best enjoyed fresh, but if you have leftovers, here’s how to keep them fresh:
- Store any leftover flatbread in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven or toaster oven for a few minutes to regain that crispiness.
- Do not freeze the flatbread once topped, as the texture can change. Instead, freeze the flatbreads and toppings separately.
Quick Q&A
Can I use store-bought hummus for this recipe?
Absolutely! Store-bought hummus is a great time-saver, and there are many delicious varieties available.
What if I don’t like feta cheese?
You can easily substitute feta with goat cheese, ricotta, or leave it out entirely for a dairy-free option.
Is this flatbread suitable for meal prep?
Yes! You can prepare the toppings in advance and assemble them right before serving for a quick meal.
Can I add more vegetables?
Definitely! Feel free to add bell peppers, mushrooms, or any of your favorite vegetables to customize your flatbread.
Serve & Enjoy
Now that you’ve created this delectable Hummus Flatbread with Sun-Dried Tomatoes & Pesto, it’s time to gather your friends and family around the table. Pair it with a refreshing drink, and watch as everyone goes back for seconds. This recipe is not only simple but also a fantastic way to impress your guests with minimal effort. Enjoy every flavorful bite!
Hummus Flatbread with Sun-Dried Tomatoes & Pesto
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Begin by preheating your oven to 375°F (190°C). This will ensure your flatbreads get that perfect crispness.
- Step 2: Prepare the Flatbreads - Place the naan flatbreads on a baking sheet. Make sure they are evenly spaced out to allow for proper toasting.
- Step 3: Spread the Hummus - Using a spatula, spread a generous layer of hummus over each naan flatbread. Aim for about 1/3 of the container per flatbread, but feel free to adjust to your taste!
- Step 4: Add the Spinach - Distribute the fresh baby spinach evenly over the hummus layer. This adds color and a healthy crunch to your flatbread.
- Step 5: Top with Sun-Dried Tomatoes - Sprinkle the drained and sliced sun-dried tomatoes over the spinach. Their intense flavor is one of the stars of this dish.
- Step 6: Drizzle with Pesto - Drizzle the pesto sauce over the toppings. Make sure to cover the flatbreads evenly so every bite is packed with flavor.
- Step 7: Add Pine Nuts and Feta - Sprinkle the toasted pine nuts and crumbled feta cheese on top. These ingredients elevate the dish with their textures and flavors.
- Step 8: Bake - Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges of the flatbreads are golden and crispy.
- Step 9: Serve Hot - Once baked, remove from the oven and let cool for a minute. Cut into slices and serve warm. Enjoy the delightful combination of flavors in each bite!
Notes
- Try adding different greens like arugula or kale for a twist.
- Experiment with hummus flavors for unique variations.
- Store leftovers in an airtight container in the fridge for up to 2 days.
