Veggie Hummus Flatbread

• Vegetarian

• Produce

  • 2 Artichokes hearts
  • 2 Bell peppers, mini
  • 1/2 Cucumber, small
  • 2 tbsp Flat-leaf parsley
  • 6 Grape tomatoes
  • 2 tsp Shallot

• Condiments

  • 1/4 cup Hummus, plain
  • 2 Kalamata olives, chopped (about 1 tablespoon, large
  • 2 tsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 3/4 tsp Za'atar seasoning

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Naan flatbread, whole wheat

• Dairy

  • 2 tbsp Feta cheese

Found on toasterovenlove.com

Description

Ingredients

• 1 whole wheat Naan flatbread
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon + 1/4 teaspoon Za’atar seasoning, divided
• 2 artichokes hearts canned in water – drained, dried and roughly chopped (about 1/4 cup chopped)
• 2 large Kalamata olives, chopped (about 1 tablespoon)
• 6 grape tomatoes, chopped
• 1/2 a small cucumber, chopped into 1/4 to 1/2 inch pieces
• 2-3 mini bell peppers, roughly chopped
• 2 teaspoons finely chopped shallot (or red onion)
• 2 teaspoon fresh squeezed lemon juice
• 1/4 cup or 2 ounces plain hummus
• 2 tablespoons thinly sliced flat leaf parsley
• 2 tablespoon crumbled feta cheese

Directions

• Preheat toaster oven or oven to 400 F.
• Place flatbread on an ungreased cookie sheet and brush (or spray) each side of flatbread with oil. Sprinkle with 1/2 teaspoon Za’atar seasoning.
• Bake flatbread at 400 F for 7 to 8 minutes until golden and crisp on the edges. Allow flatbread to cool 3 to 4 minutes before topping.
• While the flatbread cools mix together the artichoke hearts, Kalamata olives, tomatoes, cucumber, bell peppers and shallot in a small bowl. Drizzle with the lemon juice and add remaining 1/4 teaspoon Za’atar seasoning. Stir well to combine.
• Spread cooled flatbread with hummus and top with chopped vegetables. Sprinkle with parsley and feta.
• Use a pizza cutter to easily divide into six slices and enjoy.