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Flatbread with Hummus, Grilled Veggies, and Fresh Herbs

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A delicious flatbread topped with creamy hummus, smoky grilled vegetables, and fresh herbs. Perfect for a light lunch or appetizer.

Ingredients

Scale
  • For the Flatbread:
  • 2 pieces naan or pita bread
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • For the Hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • Salt to taste
  • For the Grilled Veggies:
  • 1 zucchini, sliced lengthwise
  • 1 red bell pepper, seeded and quartered
  • 1 small eggplant, sliced into rounds
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • For Garnish:
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 1 tbsp pine nuts (optional)

Instructions

  1. Preheat a grill or grill pan to medium-high heat.
  2. Toss the zucchini, red bell pepper, and eggplant slices with 2 tbsp olive oil, salt, and pepper.
  3. Grill the vegetables for 3-4 minutes per side until charred and tender. Remove and set aside.
  4. In a food processor, combine chickpeas, tahini, lemon juice, garlic, 2 tbsp olive oil, and salt. Blend until smooth, adding water a tablespoon at a time if needed.
  5. Brush the naan or pita bread with 1 tbsp olive oil and sprinkle with dried oregano.
  6. Grill the bread for 1-2 minutes per side until lightly toasted and marked.
  7. Spread a generous layer of hummus on each flatbread.
  8. Top with grilled vegetables and garnish with fresh parsley, mint, and pine nuts if using.
  9. Serve immediately.

Notes

You can substitute store-bought hummus to save time. Feel free to use any seasonal vegetables like asparagus or cherry tomatoes.

Nutrition

Find it online: https://cheerychop.com/flatbread-hummus-grilled-veggies/