Roasted Tomato-Basil Hummus Flatbreads
Ingredients
- 3 large Roma tomatoes (about 3/4 pound), quartered
- 1/2 cup plus 2 teaspoons extra-virgin olive oil ⓘ
- Kosher salt ⓘ
- 2 large cloves garlic, thinly sliced ⓘ
- 8 large fresh basil leaves + 1/4 cup picked leaves for salad ⓘ
- One 15-ounce can (about 1 1/2 cups) chickpeas, rinsed and drained ⓘ
- 2 tablespoons plus 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon Kosher salt ⓘ
- Freshly ground black pepper
- Two 3-ounce flatbreads, toasted or warmed through ⓘ
- 2 cups arugula, packed ⓘ
Instructions
- Preheat the oven to 400.
- On a rimmed baking sheet, brush the tomatoes with a teaspoon of the olive oil and season with salt.
- Roast the tomatoes for 25 minutes, until lightly browned in spots and softened.
- In the bowl of a food processor, combine the roasted tomatoes, garlic, 1/4 cup of the basil, and puree until smooth.
- Scrape down the sides of the bowl.
- Add the chickpeas, 1/2 cup olive oil, 2 tablespoons lemon juice, salt, and black pepper and process until combined and smooth.
- Taste to adjust for seasoning and transfer to a bowl.
- In a small bowl, dress the arugula and basil with a teaspoon of olive oil, 1/2 teaspoon of lemon juice, salt, and pepper and toss to coat.
- Spread a generous layer of the hummus over each warm flatbread, top with the tossed greens, and ricotta salata.
- Cut into strips and serve right away.
Nutrition & Diet Analysis (per serving)
423
kcal
21% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).