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Similar to my popular Hummus Sandwich, this Hummus Veggie Flatbread is a flavorful combination of Mediterranean ingredients that comes together quickly and easily in just 20 minutes. It makes a great appetizer or party snack and it’s also perfect for a light lunch or dinner.
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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.
Ingredients you need
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.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Brush both sides of the flatbread with olive oil. Sprinkle one side with dried oregano and place herb side up on a baking sheet. Bake in a preheated oven for 7 to 9 minutes until warmed through and the edges are crisp.
- Step 2: Spread ¼ cup hummus on each flatbread. Sprinkle arugula over the top.
- Step 3: Layer on sliced cucumbers and halved grape or cherry tomatoes.
- Step 4: Add pickled red onions, fresh cracked black pepper, fresh parsley, and any extras, like vegan feta cheese.
- Step 5: Cut into slices and serve immediately.
Serving suggestions
Similar to my veggie tortilla rollups and pesto tortilla pizza, this Hummus Veggie Flatbread would make a great appetizer, party food, snack, or light lunch.
To turn it into a heartier dinner meal, try pairing it with some of these options:
- With a salad: massaged kale quinoa salad, roasted red potato salad, kidney bean salad, butter lettuce salad
- With a soup: butternut squash corn soup, black bean soup, creamy tomato soup, cold cucumber soup
- With a pasta: pepperoncini pasta salad, spinach artichoke pasta, creamy sweet corn pasta, cauliflower bolognese.
- Add protein: seasoned roasted chickpeas, sliced vegan chicken cutlets, baked tofu, bbq lentils
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.
Pro tips and tricks
- Warm the flatbread until the edges and bottom are crisp, but the center is still soft and fluffy, about 7-9 minutes in a 400°F oven. Alternately, you can do this in a dry skillet over medium heat.
- Use your favorite savory hummus flavor.
- Include a variety of vegetables with different textures: crunchy cucumbers, juicy tomatoes, leafy greens, etc.
- Don’t forget the garnishes: tangy pickled red onions, herby parsley, fresh cracked black pepper, etc.
- To make this recipe gluten-free, use a gluten-free flatbread.
- To make this recipe oil-free, skip the oil on the flatbread and use an oil-free hummus.
FAQs
Traditionally, flatbread is an unleavened bread made without yeast. However, more commonly, it is now a catchall term for any bread that is flat. Pita and naan, both made with yeast, are versions of flatbread. Any type of flatbread, including pizza crust, may be used for this Hummus Veggie Flatbread recipe.
These Mediterranean flatbreads can easily be customized to suit your family’s tastes or what you have one hand. Some other great options: artichokes, roasted red peppers, sliced bell peppers, chopped broccoli or cauliflower, sautéed mushrooms, sliced radishes, shredded carrots, etc.
Definitely. Simply use gluten-free pita, naan, or flatbread. The rest of the components are naturally gluten-free.
More Mediterranean-inspired recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Mediterranean Hummus Veggie Flatbread
Recommended Equipment
Ingredients
- 2 round pita breads or flatbread of choice
- 2 teaspoons olive oil
- ½ teaspoon dried oregano
- ½ cup roasted red pepper hummus or your favorite savory hummus
- 2 ounces arugula or baby spinach or baby kale
- ½ cup sliced cucumbers
- 8 grape tomatoes halved
- ¼ cup quick pickled red onions
- chopped fresh parsley
- fresh cracked black pepper
Instructions
- Preheat the oven to 400°F.
- Brush both sides of each flatbread with the olive oil, about ½ teaspoon per side. Sprinkle ¼ teaspoon oregano on one side of each flatbread. Place the flatbread herb side up onto a rimmed baking sheet. Bake for 7 to 9 minutes, until warmed through and the bottom and edges are crisp.
- Spread ¼ cup hummus on each flatbread. Top with the arugula, sliced cucumber, halved grape tomatoes, and pickled red onions.
- Garnish with fresh chopped parsley and fresh cracked black pepper.
- Serve immediately.
Notes
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- Use more or less of each ingredient to suit your individual tastes.
- To make this recipe gluten-free, use a gluten-free flatbread.
- To make this recipe oil-free, skip the oil on the flatbread and use an oil-free hummus.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jenn Sebestyen
Thanks for visiting! I hope you love this recipes as much as we do!