No-recipe recipes have been my go-to these previous few weeks. I’ve been counting on pizzas, pasta, sandwiches, and salads (and actually something that may profit from quite a lot of toppings) to make use of up the leftovers in my fridge—and that’s precisely how this vegan flatbread recipe got here to be. The lazy, canine days of summer time imply that my grocery purchasing is essentially impulse buys primarily based on no matter in-season produce is screaming my identify (“add me to cart!”). By the finish of the week, my fridge is an amalgamated assortment of bits, bobs, and elements left behind with no explicit recipe project.
But a number of weeks in the past, what I normally see as a burden getting ready for the compost grew to become the inspiration for this vegan flatbread recipe. In an effort to make use of up what I had in my fridge, I created what is perhaps one in every of my new go-to meals all the method up till Labor Day.
Now let me inform you, this vegan flatbread recipe has the whole lot. *Insert SNL’s Stefon voice right here* From the dreamy, creamy hummus to the recent summer time greens to the toasty naan—put together your self for a plant-based, recent, and flavor-packed most important 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?
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?