Lunche for 2

Hummus Vegetable Flatbread

Name: Hummus Vegetable Flatbread
Total time: 45 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 courgette; 1 large red pepper halved; 1/2 tbsp olive oil; 1 pinch dried oregano; 100 g hummus; 3 pitted kalamata olives quartered; small handful of basil leaves; extra virgin olive oil for drizzling (optional); 100 g spelt wholemeal flour plus extra for dusting (optional); 1 tsp baking powder; 100 g natural bio yogurt

Yogurt flatbreads hold hummus, roasted vegetables, olives, and basil for a warm meal with fresh Mediterranean flavors.

$2.02per serving $$

45 minstart to table

2servings

Middle Eastern Vegetarian Budget Lunches Back to school

Ingredients

1 courgette
1 large red pepper halved
1/2 tbsp olive oil
1 pinch dried oregano
100 g hummus
3 pitted kalamata olives quartered
small handful of basil leaves
extra virgin olive oil for drizzling (optional)
100 g spelt wholemeal flour plus extra for dusting (optional)
1 tsp baking powder
100 g natural bio yogurt

Steps

Heat the oven to 425 F and line a baking sheet.
Toss the courgette and red pepper with olive oil, oregano, salt, and pepper, then roast for 20 minutes.
Mix the flour, baking powder, yogurt, and a pinch of salt into a dough.
Divide the dough in half, dust a surface with flour, and roll each piece into a thin flatbread.
Bake the flatbreads on the sheet for 8 minutes, turning once.
Spread hummus over the flatbreads and top with roasted vegetables, olives, and basil.