Roasted Tomato-Basil Hummus Flatbreads Recipe

Name: Roasted Tomato-Basil Hummus Flatbreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 ounces ricotta salata (about 1/4 cup), thinly sliced

Servings: persons

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
2 ounces ricotta salata (about 1/4 cup), thinly sliced

1
Preheat the oven to 400.
2
On a rimmed baking sheet, brush the tomatoes with a teaspoon of the olive oil and season with salt.
3
Roast the tomatoes for 25 minutes, until lightly browned in spots and softened.
4
In the bowl of a food processor, combine the roasted tomatoes, garlic, 1/4 cup of the basil, and puree until smooth.
5
Scrape down the sides of the bowl.
6
Add the chickpeas, 1/2 cup olive oil, 2 tablespoons lemon juice, salt, and black pepper and process until combined and smooth.
7
Taste to adjust for seasoning and transfer to a bowl.
8
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.
9
Spread a generous layer of the hummus over each warm flatbread, top with the tossed greens, and ricotta salata.
10
Cut into strips and serve right away.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Tomato-Basil Hummus Flatbreads falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Tomato-Basil Hummus Flatbreads

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions