A Mediterranean-inspired flatbread that brings vegetables and spices to the forefront.
1 pkg. Flatbread
2 cups cauliflower, cut into small florets
1 cup eggplant, diced, skin on
3 Tbsp. olive oil
1 tsp. turmeric
1/2 tsp. ginger paste
1 tsp. za’atar
8 oz. hummus
1 garlic clove, smashed
2 tsp. olive oil
15.5 oz. can garbanzo beans, drained, reserving 1 Tbsp. liquid
1 tsp. kosher salt
1/3 cup tahini
4 Tbsp. lemon juice
1/2 tsp. dried oregano
2 drops of tabasco
In a bowl, mix cauliflower, eggplant, 1 Tbsp. olive oil, turmeric and ginger paste. Transfer to a baking dish and roast at 400°F for 20 minutes.
While vegetables are roasting, unroll refrigerated Flatbread and cut into 8 squares, leaving the parchment paper on. Next, cut squares diagonally to create 16 triangles.
Brush 2 Tbsp. olive oil over flatbread and sprinkle za’atar on dough.
Bake for 12 minutes until light brown and crisp.
Spread store-bought or homemade hummus on flatbread and top with vegetables.