Veggie & Hummus Flatbread
Servings 1
Equipment
- Baking Sheet
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
Instructions
- 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.