These hummus veggie flatbreads are one of our favorite quick and easy weeknight dinners. My family loves these because they are so delicious. The fact that they are full of healthy veggies and protein-packed hummus is just the icing on the cake. I usually serve these with couscous, which cooks in under 10 minutes. The entire meal, start to finish, can be done in around 15 minutes. I hope you enjoy them as much as we do!
Hummus Veggie Flatbreads
What you need:
Naan (or other type of flatbread)
Fresh sliced portabella mushrooms
Green pepper, thin sliced
Sliced cheese (I’ve used cheddar, pepperjack, and muenster- all good in this recipe)
1. Preheat your oven to 350°. Place one flatbread per person on a cookie sheet and spread with a generous spoonful (or two!) of hummus.
2. Top each with 4-6 slices of green pepper, around 5 or 6 mushrooms, and a sprinkling of tomato—you don’t want to go too heavy on the veggies because you’ll be adding arugula and avocado as well and you want to be able to fold them in half.
3. Place one to two slices of cheese, depending on the size of your flatbread, on each one (I usually break up the cheese to spread it over all of the veggies). Pop the flatbreads in the oven for around 6 minutes or until the cheese is melted.
4. Place one flatbread on each plate and top with some of the avocado and arugula. Fold in half and dig in!