This easy Mediterranean flatbread recipe features naan and hummus topped with roasted onions and red peppers! This delicious dish is so quick and easy to make using a handful of ingredients!
This is another one for the appetizer collection!... Keep reading if you are looking for something simple, tasty and fast!
This dish can be enjoyed as a light lunch, for parties and get-togethers or as part of a fresh homemade meal.
I love the combination of roasted onions and peppers with hummus – this easy recipe is similar to our Mediterranean bruschetta (with caramelized onions)! You can use homemade naan or store-bought naan (or other flatbreads) for this recipe.
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Notes on Recipe Ingredients
- Naan: to make this recipe vegan, use vegan naan. You can use homemade tandoori butter naan (or store-bought naan). You can also use whole wheat naan if preferred.
- Hummus: either homemade or store-bought hummus will work in this recipe. If using store-bought opt for organic hummus, if possible.
- Red onion: these are roasted with the bell pepper to enhance flavor.
- Red pepper (bell pepper/capsicum): this is roasted, which enhances the flavor. Red bell peppers bring a sweeter taste compared with green peppers.
- Olive oil: you can use regular olive oil or extra virgin olive oil. We prefer to use extra virgin olive oil (for the extra antioxidant properties), used to roast the onions and peppers.
Equipment
You will need a pan (we recommend using a non-stick frying pan) to roast the onions and peppers.
This recipe uses store-bought hummus (but you can make hummus from scratch using a food processor and a handful of ingredients including chickpeas, garlic cloves, tahini, fresh lemon juice and a little olive oil).
How to Make Mediterranean flatbread (using naan and hummus)
- Coat onions and peppers with olive oil. Add sliced peppers and onions into a bowl, drizzle with olive oil and toss to combine.
- Roast until slightly caramelized. Roast in pan on medium-high heat for 5 minutes, or until roasted. Keep tossing peppers to evenly roast them.
- Assemble the flatbread. Gently warm the naan (in a pan or microwave) – optional. Spread a layer of hummus onto the naan.
- Top with roasted onions and peppers. Top with a layer of roasted onions and peppers. Cut into slices, serve and enjoy!
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Tips and Variations
- Use thin naan: I recommend using our tandoori naan recipe (or our whole wheat naan recipe) as these are thin and work well in this dish. If you are using store-bought look for thin naans.
- Coat the onions and peppers with olive oil. Separate slices of onions and peppers so they are evenly coated with olive oil. This helps them roast nicely and enhances their flavor.
- Variations:
- Rocket:
add rocket or other salad leaves on top. The peppery taste of rocket pairs well with the subtle sweetness of the roasted onions and peppers. You can also adjust the tablespoons of hummus as desired . - Olives: top with kalamata olives or feta cheese for a Greek-
style flatbread. - Extra flavor: for a more flavorful flatbread, use spicy hummus and top with green onions and jalepenos.
- Toppings: garnish with a sprinkle of sesame seeds, fresh herbs or drizzle of olive oil/balsamic glaze.
- Rocket:
How to Serve
These flatbreads are best served fresh for the best taste!
This Mediterranean flatbread can be enjoyed as a healthy snack - and cut into slices to serve as hummus and naan dippers! Alternatively, fold and roll into a wrap (with or without salad leaves and other fillings).
This dish can also be served as an appetizer with other dishes including naan pizza, ratatouille, spaghetti and Mediterranean cucumber tomato salad!
Serve this with other sides including garlic flatbread, homemade coleslaw, veggie soup, garlic breaded mushrooms or jalapeño poppers!
Related
Easy Mediterranean Flatbread (with Naan and Hummus)
Ingredients
- ½ Red onion (small) sliced
- ½ Red bell pepper (medium) sliced
- 1 teaspoon Olive oil (extra virgin olive oil)
- 1 Naan (medium-sized naan)
- 2-3 tablespoon Hummus (or as desired)
Instructions
- Add peppers and onions into a bowl, drizzle with olive oil and toss to combine.
- Roast in pan on medium-high heat for 5 minutes, or until roasted. Keep tossing peppers to evenly roast them.
- Gently warm the naan (in a pan or microwave) – optional. Spread a layer of hummus onto the naan.
- Top with a layer of roasted onions and peppers. Cut into slices, serve and enjoy!
Notes
- Use thin naan: I recommend using this tandoori naan recipe (or whole wheat naan recipe) as these are thin and work well in this dish. If you are using store-bought look for thin naans.
- Coat the onions and peppers with olive oil. Separate slices of onions and peppers so they are evenly coated with olive oil. This helps them roast nicely and enhances their flavor.
- Variations: Rocket:
add rocket or other salad leaves on top. The peppery taste of rocket pairs well with the subtle sweetness of the roasted onions and peppers. You can also adjust the tablespoons of hummus as desired. Olives: top with kalamata olives or feta cheese for a Greek-style flatbread. Extra flavor: for a more flavorful flatbread, use spicy hummus and top with green onions and jalepenos. Toppings: garnish with a sprinkle of sesame seeds, fresh herbs or drizzle of olive oil/balsamic glaze.
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