I couldn’t resist sharing my Mediterranean Flatbread Pizza where hummus stands in for sauce and sun-dried tomatoes, feta, spinach, pine nuts and pesto combine into an unexpectedly simple appetizer.

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I keep going back to this simple idea: creamy hummus and bright sun dried tomatoes on warm flatbread, something that looks easy but tricks you into loving every bite. I call it Sun Dried Tomato Flatbread because it feels like summer squeezed onto a plate, a little salty, a little tangy, and somehow a tiny bit guilty.

I serve it when friends drop by and they always ask whats on it before the first bite, fingers hovering like it might disappear. It isnt fancy, just honest, and it makes people curious enough to ask for seconds.

Ingredients

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Creamy chickpea spread, high in plant protein and fiber, makes the flatbread rich.
Intense tangy sweet flavor, concentrated lycopene and vitamin C, adds chewy punch.
Salty crumbly cheese, provides calcium and savory tang, adds creamy salty finish.
Mild tender greens packed with iron fiber and vitamins, gives freshness and color.
Bright herb oil blend, basil and garlic, adds aromatic herbiness and a little fat.
Buttery small nuts toasted for crunch, add healthy fats and a nutty zip.
Soft warm base, provides carbs for energy and a chewy hand held delivery.

Ingredient Quantities

Flatbreads, 4 small (6 to 8 inch), naan or pita work

Hummus, 1 1/2 cups

Sun dried tomatoes packed in oil, 3/4 cup drained and roughly chopped

Feta cheese, crumbled, 3/4 cup (about 100 g)

Baby spinach, 3 cups packed

Basil pesto, 1/3 cup

Pine nuts, toasted, 1/4 cup

Extra virgin olive oil, 1 to 2 tablespoons

Fresh lemon juice, 1 tablespoon

Flaky sea salt, to taste

Freshly ground black pepper, to taste

Red pepper flakes, pinch optional

How to Make this

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1. Preheat a skillet over medium or your oven to 400 F; warm the 4 flatbreads a minute or two in the skillet or 5 to 7 minutes wrapped in foil so they are soft and easy to fold.

2. If your pine nuts arent already toasted, toast 1/4 cup in a dry skillet over medium, shaking or stirring constantly, until golden and fragrant, about 2 to 3 minutes. Set aside.

3. Drain the sun dried tomatoes well, blot with paper towel to remove excess oil, then roughly chop about 3/4 cup. Save a teaspoon of the packed oil for flavor if you want.

4. Make a quick lemon oil by whisking 1 to 2 tablespoons extra virgin olive oil with 1 tablespoon fresh lemon juice, a pinch of flaky sea salt and some freshly ground black pepper; add the reserved tomato oil if you saved it.

5. Divide 1 1/2 cups hummus among the 4 warm flatbreads and spread in an even layer, leaving a small rim so you can pick them up.

6. Scatter the chopped sun dried tomatoes, 3/4 cup crumbled feta and 3 packed cups baby spinach over the hummus. Tear big spinach leaves so they lay flat and dont bunch up.

7. Spoon or drizzle 1/3 cup basil pesto over each flatbread in ribbons, sprinkle the toasted pine nuts, then drizzle the lemon oil mixture over everything. Add flaky salt, freshly ground pepper and a pinch of red pepper flakes if you want heat.

8. Serve right away cut into wedges or folded like a sandwich. If you prefer the feta a little melty and the spinach slightly wilted, pop the assembled flatbreads under a hot broiler for 1 minute, watch closely so nothing burns.

Equipment Needed

1. Large nonstick or cast iron skillet (for warming flatbreads and toasting pine nuts)
2. Oven and a rimmed baking sheet with foil (for warming or quick broil if you want melty feta)
3. Cutting board and a sharp knife (to roughly chop sun dried tomatoes and tear spinach)
4. Small dry skillet (optional if you prefer a separate pan just for pine nuts)
5. Measuring cups and spoons (1/4 cup, 1/3 cup, tablespoon)
6. Small bowl and a whisk or fork (to make the lemon oil)
7. Spatula or butter knife (to spread the hummus evenly)
8. Paper towels and a spoon or small ladle (to blot oil from tomatoes and to drizzle pesto/lemon oil)

FAQ

Can I make these ahead of time and store them? A: Yes, but do it smartly: keep hummus pesto and chopped sun tomatoes in airtight containers in the fridge up to 3 days, spinach separate, and only assemble right before serving so the flatbread stays crisp. Feta will be fine chilled, hummus can even be frozen for 1 to 2 months but the texture may change.

How do I reheat or crisp the flatbread without making it soggy? A: Warm in a 350F oven for 5 to 8 minutes or quickly toast in a skillet 1 to 2 minutes per side. Microwaving makes it limp so avoid that unless you finish in a hot skillet.

I have a nut allergy can I skip the pine nuts? A: Yup, swap them for toasted sunflower or pumpkin seeds or use extra crumbled feta or crispy chickpeas for crunch, just toast either seeds lightly for more flavor.

Can I make this vegan? A: Totally, use vegan feta or skip the cheese and add extra toasted seeds, use a dairy free pesto or just olive oil plus extra basil, and make sure your hummus has no dairy added.

Which flatbread is best naan or pita? A: Both work: naan is great if you want a foldable open-faced flatbread, pita is good if you like pockets. Either way warm them first and brush with a little olive oil for better texture.

Any quick tweaks to change the flavor? A: Add roasted red peppers, olives, grilled chicken or zucchini, a squeeze of extra lemon or a drizzle of balsamic glaze, or a pinch of red pepper flakes for heat. Mix and match, just don't overload the bread or it'll get soggy.

Hummus Flatbread With Sun Recipe Substitutions and Variations

Hummus: swap with plain Greek yogurt mixed with 1 to 2 tbsp tahini, a squeeze of lemon and a clove of minced garlic, or puree canned cannellini beans with olive oil for a very similar creamy base.
Sun dried tomatoes packed in oil: use jarred roasted red peppers chopped, or rehydrate dry sun dried tomatoes in hot water for 15 to 20 minutes then drain, or quick-roast cherry tomatoes for a fresher sweeter hit.
Feta cheese, crumbled: try goat cheese (chevre) for the tangy creaminess, or ricotta salata for a milder salty crumble, or crumbled cotija if you want a firmer, saltier bite.
Pine nuts, toasted: use toasted slivered almonds or chopped walnuts for similar crunch and richness, or toasted sunflower seeds if you need a nut free option.

Pro Tips

– Warm the flatbreads just enough so they bend, not so long they get crisp and crack. keep them wrapped in a towel or foil after warming so they stay soft while you assemble.

– Drain and blot the sun dried tomatoes really well, chop them small and save a teaspoon of the oil to mix into the lemon oil for extra flavor. otherwise you’ll end up with oily spots on the hummus.

– Toast the pine nuts over medium heat and watch them the whole time, they go from golden to burnt in seconds. if you burn a batch, dont try to rescue them, start over or use chopped toasted almonds.

– If you want a slightly melty feta and wilted spinach, broil for just a few seconds and watch it, but if you need to prep ahead keep the hummus, pesto and lemon oil separate from the greens so nothing gets soggy.

Hummus Flatbread With Sun Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I couldn't resist sharing my Mediterranean Flatbread Pizza where hummus stands in for sauce and sun-dried tomatoes, feta, spinach, pine nuts and pesto combine into an unexpectedly simple appetizer.

Servings

servings

Calories

625

kcal

Equipment: 1. Large nonstick or cast iron skillet (for warming flatbreads and toasting pine nuts)
2. Oven and a rimmed baking sheet with foil (for warming or quick broil if you want melty feta)
3. Cutting board and a sharp knife (to roughly chop sun dried tomatoes and tear spinach)
4. Small dry skillet (optional if you prefer a separate pan just for pine nuts)
5. Measuring cups and spoons (1/4 cup, 1/3 cup, tablespoon)
6. Small bowl and a whisk or fork (to make the lemon oil)
7. Spatula or butter knife (to spread the hummus evenly)
8. Paper towels and a spoon or small ladle (to blot oil from tomatoes and to drizzle pesto/lemon oil)

Ingredients

Flatbreads, 4 small (6 to 8 inch), naan or pita work
Hummus, 1 1/2 cups
Sun dried tomatoes packed in oil, 3/4 cup drained and roughly chopped
Feta cheese, crumbled, 3/4 cup (about 100 g)
Baby spinach, 3 cups packed
Basil pesto, 1/3 cup
Pine nuts, toasted, 1/4 cup
Extra virgin olive oil, 1 to 2 tablespoons
Fresh lemon juice, 1 tablespoon
Flaky sea salt, to taste
Freshly ground black pepper, to taste
Red pepper flakes, pinch optional

Directions

Preheat a skillet over medium or your oven to 400 F; warm the 4 flatbreads a minute or two in the skillet or 5 to 7 minutes wrapped in foil so they are soft and easy to fold.
If your pine nuts arent already toasted, toast 1/4 cup in a dry skillet over medium, shaking or stirring constantly, until golden and fragrant, about 2 to 3 minutes. Set aside.
Drain the sun dried tomatoes well, blot with paper towel to remove excess oil, then roughly chop about 3/4 cup. Save a teaspoon of the packed oil for flavor if you want.
Make a quick lemon oil by whisking 1 to 2 tablespoons extra virgin olive oil with 1 tablespoon fresh lemon juice, a pinch of flaky sea salt and some freshly ground black pepper; add the reserved tomato oil if you saved it.
Divide 1 1/2 cups hummus among the 4 warm flatbreads and spread in an even layer, leaving a small rim so you can pick them up.
Scatter the chopped sun dried tomatoes, 3/4 cup crumbled feta and 3 packed cups baby spinach over the hummus. Tear big spinach leaves so they lay flat and dont bunch up.
Spoon or drizzle 1/3 cup basil pesto over each flatbread in ribbons, sprinkle the toasted pine nuts, then drizzle the lemon oil mixture over everything. Add flaky salt, freshly ground pepper and a pinch of red pepper flakes if you want heat.
Serve right away cut into wedges or folded like a sandwich. If you prefer the feta a little melty and the spinach slightly wilted, pop the assembled flatbreads under a hot broiler for 1 minute, watch closely so nothing burns.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.