Veggie & Hummus Flatbread

I made this veggie & hummus flatbread recipe for lunch last week, and I haven’t stopped thinking about it ever since. I loved the crisp flatbread with the tangy hummus & crunchy vegetables. My son came home from school and devoured a couple of wedges, saying it was super tasty. I love seeing my son devour anything with a bunch of veggies on it!!! This easy Greek flatbread recipe was a quick, easy, and healthy lunch.

Veggie & Hummus Flatbread

Ingredients:

• 1 flatbread
• Olive oil, to taste
• ½ cucumber, peeled, seeded, and diced
• A handful of grape tomatoes, halved
• 3-4 marinated artichoke hearts, drained, diced
• 1 baby bell pepper, sliced
• 2 tbsp red onion, sliced
• 5-6 kalamata olives, sliced
• 1 tbsp fresh parsley, chopped (divided)
• 3 tsp artichoke heart marinade
• Red wine vinegar, to taste
• Sea salt and freshly cracked pepper, to taste
• ¼ cup hummus
• Feta cheese, to taste

How to Make Veggie & Hummus Flatbread

Preheat the oven to 400 degrees.

Prepare the flatbread by brushing olive oil on top of it and placing it on a baking sheet.

Place the baking sheet in the oven and bake for 8-10 minutes, or until golden brown and a bit crisp.

Remove from the oven to cool a bit.

Prepare the veggies by combining the cucumber, tomatoes, artichoke hearts, bell pepper, red onion, and kalamata olives in a small bowl. Add most of the fresh parsley along with the artichoke heart marinade and a big drizzle of red wine vinegar. Season with sea salt and freshly cracked pepper, to taste, then toss until evenly combined.

To serve, spread some hummus evenly over the cooled flatbread, then spoon some of the veggie mixture on top.

Top with remaining fresh parsley and feta cheese. Slice & serve. Enjoy.