This is a wonderful appetizer or light Meatless Monday meal. It is ready in less than half an hour using store bought products for a semi homemade treat.
- Chana Chaat - Chickpea Chaat from Mayuri’s Jikoni
- Coconut Chickpea New Potato Curry from Food Lust People Love
- Hummus Flatbread Caprese from A Day in the Life on the Farm
- Instant Pot Chickpeas - How to Cook Dried Chickpeas from Cook with Renu
- Pindi Chole from Sneha's Recipe
- Spicy Rosemary Roasted Carrot Hummus from Amy’s Cooking Adventures
I love chickpeas aka garbanzo beans. I often add them to salads. This Chickpea Salad actually stars this amazing protein and they are delicious in this Asian Rice Salad.
They are a great protein substitute when you are going meatless. Koshary is an Egyptian dish that stars garbanzo beans. I also have several soup recipes that use these tasty morsels like this Tortilla Soup or the Vegan Vegetable Soup.
They are delicious in desserts too. Check out these chickpea and honey thumbprint cookies!!
But the most popular dish using chickpeas/garbanzo beans has got to be Hummus and it is this delicious spread that is the star of my dish today.
The costar is the garden fresh tomato slices that came straight from our daughter, Nicole's, garden. This was a great snack to serve up during our cottage getaway in the Michigan thumb this past week. It took only moments to make and was very well received as an afternoon treat with a glass of wine after a tough day of splashing in the water, finding rocks, and playing cornhole.
Yield: 8 appetizer servings
Hummus Flatbread Caprese
This is a wonderful appetizer or light Meatless Monday meal. It is ready in less than half an hour using store bought products for a semi homemade treat.
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients
- 1 pkg. flatbread (2 pieces)
- 2/3 c. prepared hummus
- 10 slices fresh Mozzarella cheese
- 10 slices tomato
- 1 stem fresh basil leaves, chopped
- 1/2 c. balsamic vinegar
- 2 T. brown sugar
Instructions
- Place flatbreads on a baking sheet.
- Spread 1/3 cup of hummus over each of the flatbreads.
- Cover the hummus with the cheese and tomato slices.
- Place into a preheated 350* oven for 10-15 minutes, until the cheese is melted and bubbly.
- Meanwhile, whisk together the vinegar and sugar in a small saucepan. Place over medium high heat and bring to a boil. Cook, whisking occassionally until reduce and syrupy. Remove from heat.
- Remove the flatbread from the oven and cut each into 4 pieces. Place onto serving platters. Drizzle with the balsamic reduction and sprinkle with the chopped basil leaves.
Notes
Adapted from a recipe found at Homemade in the Kitchen
Nutrition Facts
Calories
172.12Fat (grams)
9.96Sat. Fat (grams)
4.96Carbs (grams)
10.73Fiber (grams)
1.64Net carbs
9.1Sugar (grams)
6.54Protein (grams)
9.86Sodium (milligrams)
306.62Cholesterol (grams)
27.98
Hummus and flatbread combo is always so delicious.
ReplyDeleteI know, right Sneha? A marriage made in heaven.
DeleteWow Wendy, such a wonderful way to use flatbread, with hummus and caprese.... giving it a try soon as I have some mozzarella in the fridge.
ReplyDeleteEnjoy Mayuri.
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