Hummus Flatbread with Sun-Dried Tomatoes & Pesto
This Hummus Flatbread is a flavor-packed delight! Creamy hummus, tangy sun-dried tomatoes, and fragrant pesto come together for a perfect snack or meal.
Equipment
- Baking Sheet
- Spatula
- Small Bowl
- Knife
- Oven
Ingredients
For the Flatbread:
- 3 pieces naan flatbreads
- 1 10-ounce container hummus your favorite flavor
- 2.5 ounces baby spinach
- 1/4 cup sun-dried tomatoes
- 2 tablespoons pine nuts toasted
- 1/4 cup pesto sauce store-bought or homemade
- 1/3 cup feta cheese crumbles
Instructions
Instructions:
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Place the naan flatbreads on a baking sheet.
- Step 3: Spread the hummus over each flatbread, leaving a small border.
- Step 4: Distribute the baby spinach over the hummus.
- Step 5: Sprinkle the sun-dried tomatoes across the flatbreads.
- Step 6: Toast the pine nuts in a small skillet until golden brown, then sprinkle over the flatbreads.
- Step 7: Drizzle the pesto sauce over all the toppings.
- Step 8: Sprinkle feta cheese on top.
- Step 9: Bake for about 10-12 minutes until golden and cheese has softened.
- Step 10: Slice into wedges and serve warm.
Notes
- Feel free to add seasonal veggies like roasted zucchini or bell peppers.
- For a vegan option, omit the feta or use plant-based cheese.
- Store leftovers in an airtight container in the fridge for up to 2 days.