Veggie Hummus Flatbread

Ready in no time, this Veggie Hummus Flatbread is a tasty vegetarian lunch (or appetizer) that’s great for using up leftover ingredients. 

If you’re a fan of our popular zucchini and hummus pita sandwiches, I think you’re really going to enjoy this recipe. It’s just as flavorful and filling but even easier to make.

Things start off with a warmed flatbread that’s smothered with hummus. Then, you take that yummy combo from good to great with colorful crisp vegetables, fresh herbs, olives, and feta cheese.

The variety of textures and flavors is what has made this simple flatbread “pizza” a regular in our house for quick meals and even entertaining. We hope you enjoy it too!

Ingredient Notes

This recipe is extremely flexible. Feel free to clean out the fridge and swap in what you’ve got on hand.

Naan Flatbread: It provides a sturdy base that’s soft and pillowy in the middle but can still support lots of toppings. If you don’t have naan you can use pita bread or even two slices of whole-grain bread (hummus toast is quite tasty).

Hummus: Plain, garlic, roasted red pepper – any savory flavor you like.

Spice Blend: Try Za’atar, Italian Seasoning, Everything Bagel, or grab your favorite herby mix.

Vegetables: I like to use a variety for different textures and flavors. Grape tomatoes and orange bell pepper (sweet), cucumbers (crunchy), red onion (sharp), and canned artichoke hearts (briny and meaty). But pretty much any vegetable will work!

Step-by-Step Instructions

1. Adjust the cooking rack to the middle placement and heat the oven (or toaster oven) to 400°F.

2. Brush or spray each side of the flatbread with oil and place on an ungreased sheet pan. Sprinkle with 1/2 teaspoon of your chosen spice blend (we used Za’atar). Bake for 7 to 9 minutes, or until the edges are crisp. Then, cool slightly before topping.

3. While the naan toasts, chop the vegetables into bite-size pieces. Add them to a small bowl along with 2 teaspoons of lemon juice and 1/4 teaspoon of seasoning. Stir well to combine.

4. Once the flatbread has cooled, spread the hummus evenly over it. Top with the chopped vegetables and lightly press them into the hummus. Then, sprinkle with the parsley and feta.

5. Use a pizza cutter or sharp knife to divide into slices and dig in!

​​How can I make this ahead of time?

For meal prepping, I usually put the hummus and seasoned veggies into separate containers. Come lunchtime, I warm up the naan and top it. For a no-heat option, you could add the hummus and veggies to one container and scoop them up with pita chips or crackers.

Got any ideas for using up leftover ingredients?

• naan – freezes really well, good to have on hand for making zucchini pizza with.
• kalamata olives – will keep for a few weeks in the fridge.
• feta – always a welcome addition to salads, pasta, or mini frittatas.

And all of the vegetables are great for snacking! For 30+ fun snacks (like bell pepper nachos and cucumber hummus stacks) check out this list of healthy snack ideas for adults.

More Tasty Vegetarian Lunches

• Sweet Potato Veggie Wrap
• Portobello Mushroom Sandwich
• Greek Yogurt Chickpea Salad Wrap
• Veggie Subs
• Spring Veggie Bowls with Asparagus and Peas
• Broiled Eggplant Sandwich
• Spicy Chickpea Edamame Salad Pitas