Mediterranean Hummus Veggie Flatbread – Veggie Inspired

Hummus Veggie Flatbread is a cross between an open-face sandwich and a pizza. The crust is warm and toasty, but the toppings are cold or room-temperature.

While we love making Hummus Toast for breakfast, these flatbreads are perfectly suited for busy weeknights during the school year or lazy summer evenings when we just don’t feel much like cooking. The variety of textures and flavors is just so good!

The flatbread recipe can easily be customized for the sauces and vegetables you have on hand. It can also be made gluten-free and scaled up to feed a crowd.

Ingredient notes and substitutions

• Flatbread ~ For these photos I used pita bread, but I have made these hummus veggie flatbreads before using naan bread and Trader Joe’s long, rectangular ready-made pizza crust, too.

  I like to bake the flatbread until it’s warm and toasty, soft in the center with crispy edges. Brush both sides with olive oil (you can omit this for an oil-free option) and sprinkle with dried oregano and then bake. You can add some minced garlic or garlic powder if you like, too.

  If you use something larger than pita bread, you’ll have to adjust the ingredient amounts a bit, but this recipe is easily customizable to wheaver you have.
  

• Hummus ~ I used homemade roasted red pepper hummus here. Any savory variety will work. Try my Miso Parsley Hummus, Spicy Hummus, Roasted Carrot Hummus, or Perfect Oil-Free Hummus to change up the flavors a bit.

  Your favorite store-bought hummus will also work.

  Don’t like/want hummus? Try this Veggie Cream Cheese Spread, Sun Dried Tomato Spread, Pumpkin Seed Pesto, Green Goddess Dip, or Vegan Ricotta Spread instead.
  

• Leafy greens ~ I’m partial to arugula, but baby spinach, baby kale, or spring greens could all be used. Use what you have.
  
• Vegetables ~ We always have cucumbers and tomatoes on hand. Other tasty choices for these vegetable flatbreads: chopped artichokes, sliced roasted red peppers, sliced bell peppers, chopped broccoli or cauliflower, sautéed mushrooms, sliced radishes or zucchini, shredded carrots, fresh sweet corn kernels, sliced green onions, etc.

  You could even use roasted vegetables if you like.
  

• Garnishes ~ Personally, the quick pickled red onions are my favorite part of this recipe. Fresh chopped parsley (or basil, dill, or other fresh herbs) and fresh cracked black pepper are also musts in my opinion.
  
• Extras ~ Vegan feta is delicious on these hummus flatbreads, but it’s optional. If you like a little heat, sprinkle on some crushed red pepper flakes. If you’re a fan of olives, feel free to add a few slices of black olives.

  You can also sprinkle on a bit of salt, a squeeze of fresh lemon juice, or a drizzle of balsamic vinegar just before serving.

5. Step 5: Cut into slices and serve immediately.

Storage and freezing

Make ahead: Homemade hummus and pickled red onions may be made several days in advance. However, baking the flatbreads and assembling them is best done fresh, just before serving.

Fridge: Store leftover ingredients in airtight containers in the fridge. Assembled flatbreads may be stored for up to a day as well, but the texture won’t be as good as when made fresh.

Freezer: Do not freeze hummus veggie flatbread.

FAQs