Roasted Vegetable Hummus Flatbread

Roasted Vegetable Hummus Flatbread is the kind of recipe that feels effortless yet looks beautifully impressive. First, creamy hummus replaces traditional sauce, creating a rich, savory base. Then, tender roasted vegetables add warmth, texture, and vibrant color in every bite. As everything bakes together, the flatbread becomes crisp underneath while staying soft and satisfying.

Because this recipe uses simple ingredients, it’s perfect for busy nights. However, it also works beautifully as a casual appetizer or light dinner. Plus, it’s endlessly adaptable. You can easily change the vegetables or herbs depending on the season or what’s already in your fridge.

Interestingly, flatbreads are one of the oldest forms of bread, enjoyed across Mediterranean and Middle Eastern cuisines for centuries. Today, they remain popular because they bake quickly and pair well with bold toppings. With hummus and roasted vegetables, this version feels both modern and timeless.

Whether you serve it sliced for sharing or enjoy it as a main dish, this flatbread delivers comfort, flavor, and simplicity every single time.

Recipe Yield: 4 servings

INGREDIENTS

1 flatbread or naan
¾ cup hummus
1 cup bell peppers, sliced
½ cup red onion, sliced
1 cup zucchini, sliced
2 Tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp dried thyme
½ cup shredded mozzarella
¼ cup crumbled feta
2 Tbsp fresh parsley, chopped

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F. Line a baking sheet with parchment paper and place the flatbread on top.

2. Roast the vegetables:
In a bowl, toss bell peppers, onion, and zucchini with olive oil, salt, pepper, oregano, and thyme until evenly coated.

3. Par-roast:
Spread vegetables on a separate baking sheet. Roast for 12–15 minutes, stirring once, until tender and lightly caramelized.

4. Assemble the flatbread:
Spread hummus evenly over the flatbread, leaving a small border around the edges.

5. Add toppings:
Scatter roasted vegetables over the hummus. Then sprinkle mozzarella and feta evenly across the top.

6. Bake:
Bake for 10–12 minutes, until the flatbread is crisp and the cheese is melted and lightly golden.

7. Finish and serve:
Remove from oven, sprinkle with fresh parsley, slice, and serve warm.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Roast first for flavor:
  Roasting the vegetables separately concentrates their natural sweetness. As a result, the flatbread tastes deeper and more balanced.
• Choose thick hummus:
  A thicker hummus prevents sogginess while baking. Therefore, the flatbread stays crisp underneath.
• Slice before serving:
  Letting the flatbread rest for 2 minutes helps everything set. Then slicing becomes cleaner and easier.