No-recipe recipes have been my go-to these last few weeks. I’ve been relying on pizzas, pasta, sandwiches, and salads (and really anything that can benefit from a variety of toppings) to use up the leftovers in my fridge—and that’s exactly how this vegan flatbread recipe came to be. The lazy, dog days of summer mean that my grocery shopping is largely impulse buys based on whatever in-season produce is screaming my name (“add me to cart!”). By the end of the week, my fridge is an amalgamated assortment of bits, bobs, and ingredients left behind with no particular recipe assignment.
But a few weeks ago, what I usually see as a burden preparing for the compost became the inspiration for this vegan flatbread recipe. In an effort to use up what I had in my fridge, I created what might be one of my new go-to meals all the way up until Labor Day.
Now let me tell you, this vegan flatbread recipe has everything. *Insert SNL’s Stefon voice here* From the dreamy, creamy hummus to the fresh summer vegetables to the toasty naan—prepare yourself for a plant-based, fresh, and flavor-packed main dish.
How To Make the Most Flavorful Hummus
The true star of this vegan flatbread is the hummus that holds everything together and adds so much flavor that you’ll want to eat it straight with a spoon. For years, I’ve been making a roasted carrot hummus with such frequency that I don’t even follow a recipe anymore. This vegan flatbread recipe uses a slight variation of that hummus.
In addition to roasted carrots that are tossed in paprika, cumin, and coriander, I also roast a head of garlic and red bell pepper together on the same sheet tray. Roasting these ingredients concentrates and caramelizes the flavor of the vegetables and when added to the hummus, making the final result sweet, smoky, and totally addictive.
I make the hummus at the beginning of the week, simply blending all the ingredients together and storing it in an airtight container to eat through the week.
What toppings can I add to this vegan flatbread recipe?
The world is your oyster. But just as if you were building a delicious grain bowl, a simple formula helps guide your flatbread combinations.
A bread of your choice. For this recipe, love a thicker and chewier bread like naan or pita. You could also use tortillas, roti, or even a slice of focaccia.
A creamy dip. While I love this smoky and sweet carrot and red pepper hummus, you can also use plain or green hummus as the base. If you don’t like hummus, take inspiration from Camille’s flatbread recipe and use a creamy cheese like ricotta.
Vegetable A. Crunchy, bright, and fresh. Think cucumbers, snap peas, greens, radishes, etc.
Vegetable B. Roasted and charred. While optional, adding a vegetable that complements the smokiness of the dip only adds to the flavor. I used summer corn charred on the gas stove, but you could also roast extra red or green peppers in the oven, or even eggplant or sweet potatoes.
Vegetable C. Pickled. Quick pickle some shallots or your other favorite vegetables for something briny that’ll bring everything together.
A protein of choice. I used avocado to keep this vegan, but frying an egg on top would also be delicious.
Don’t forget fresh herbs! Basil, mint, dill—whatever you have on hand works great and adds extra flavor.
The options are truly endless. Use up what you have in the fridge!
Can I make these flatbreads ahead of time?
These flatbreads will hold up for a bit. I made one for lunch a few weeks back and got caught up on a work call and forgot it was waiting for me on the kitchen counter for an hour or so. To keep everything fresh and all the textures as they should be, you can prep the ingredients separately as part of any weekly meal prep, and assemble them before eating.
Try your hand at any (or all!) of these flavor combinations. And we can’t wait to know: what are your favorite flatbread topping pairings?
for the hummus:
- 5 large carrots, peeled
- 1 red bell pepper, halved
- 1 head of garlic, sliced in half lengthwise
- 2 tsp paprika
- 1 tsp fresh ground coriander
- 1 tsp fresh ground cumin
- 1 tsp fresh ground black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1 can garbanzo beans
- 2 tbsp tahini
- zest of 1 lemon
- juice of 2 lemons
- splash of water as needed
- flatbread of choice - I like naan or pita - warmed
- vegetables of choice: I like greens, peas, cucumbers, corn, avocado, and pickled shallots
- Preheat oven to 400 degrees F.
- Place the carrots, red bell pepper open face down, and garlic drizzled with oil and wrapped in aluminum foil, onto a sheet tray. Drizzle carrots and bell pepper with olive oil and sprinkle the spices onto the carrots. Add salt to the bell pepper. Bake for about 30 minutes until the carrots and pepper are charred and tender. Remove from oven and let cool.
- Add the garbanzo beans, tahini, lemon zest and juice, and a splash of water to a high powered blender.
- Chop the carrots, peel the skin off the pepper and deseed, and squeeze the garlic cloves out of their skin, and add all of these vegetables to the blender. Blend on high until smooth. Taste and adjust salt as needed.
- To serve, spread hummus onto flatbread, and top with vegetables. Enjoy!
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