Whole wheat flatbreads topped with the flavors of the Mediterranean make fun finger-food for a party or a quick and easy dinner at home.
Course
Appetizer, Entree
Cuisine
Mediterranean
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings10to 12
AuthorJessica Levinson
Ingredients
1medium red onion thinly sliced into half moons
1medium yellow bell pepperdiced
1/2cupsun-dried tomatoes in oil
3-4whole wheat lavash flatbreadsdepends how big the lavash are
6-8tablespoonsSabra Roasted Garlic Hummus~2 Tbsp per lavash
3/4cupsliced radishes
1/4cuphalved Kalamata olives
1cupcrumbled feta cheese
Aged balsamic vinegaroptional
Za'ataroptional
Instructions
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper and set aside.
Heat olive oil over medium heat in a small saute pan. Saute onion about 5 minutes until translucent. Add peppers to the pan and saute about 7 minutes more until vegetables are tender. Transfer to a bowl and set aside.
Add sun-dried tomatoes to the pan and saute about 2 to 3 minutes until heated and oil is released. Using a pair of tongs, transfer sun-dried tomatoes to a small bowl. Pour the oil into a separate small dish and set aside. (This step is not necessary, but the oil from the sun-dried tomatoes is so flavorful. I highly recommend it!)
For each lavash, bake lavash 3 minutes per side. Remove from oven and spread 2 heaping tablespoons of Sabra Roasted Garlic Hummus on top. Top with sauteed onions and peppers, sun-dried tomatoes, radishes, olives, and feta. Drizzle with some of the reserved oil from the tomatoes. Bake for 8 minutes until flatbread is crisped and cheese has begun to melt.
To serve, drizzle with aged balsamic vinegar and sprinkle za'atar on top. Slice into 9 to 12 pieces (depending on size of lavash) and serve warm.