20 Minutes To The Table: Baked Flatbread with Roasted Red Pepper Hummus, Artichokes and Basil

by on July 28, 2013

So the other day I was craving something pizza-like, but knew I wanted to put a healthy twist on it. Although you may think I’m apt to put hummus on just about anything (I might! lol) I actually don’t eat hummus all that often. But when I do, I love to make my own from scratch as it’s super simple. In this recipe I wanted to use the creamy hummus to sub for the sauce and cheese of traditional pizza and then top with some delicious veggies. Although you can use store bought hummus, I don’t like that it contains a lot of oil and isn’t as tasty as making your own. In fact there is a world of difference between fresh made roasted red pepper hummus versus the store bought kind.

In this episode of 20 minutes to the Table I’m going to show you how you can make your own roasted red pepper hummus, baked flat bread and a fresh salad with maple dijon dressing all in less than 20 minutes for an easy midweek meal

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Some other toppings for your baked flatbread could be sautéed mushrooms, black olives, pineapple, arugula, tempeh or smoked tofu. Use your imagination! Recipes below:

Oil-Free Roasted Red Pepper Hummus Recipe

This is half the recipe from my version in Vegan Comfort Foods From Around The World


15 oz. / 425 g can chickpeas (no-salt), drained (reserve a few tbsp of liquid) *OR 1 3/4 cup fresh cooked chickpeas
1 Tbsp. tahini (sesame seed butter)
6 oz. / 170 g (half a jar) roasted red peppers, drained *OR about 1 small fresh roasted red pepper
1/2 large lemon, juiced
2 cloves of garlic
1/8 tsp. fresh ground pepper
1/8 tsp. Herbamare or salt, or to taste

1. Combine all ingredients in a food processor and blend until smooth.
2. Taste test and adjust seasonings if desired and blend again. Don’t worry if it’s a little thin, when it baked it will become creamy and thick!
3. Enjoy!

BakedFlatBreadPhoto Recipe photo

Vegan Baked Flatbread with Roasted Red Pepper Hummus, Artichoke Hearts and Basil

Serves 3-4


Roasted Red Pepper Hummus (recipe above)
1 package of thin burger/sandwich buns or other flatbread
1 15 oz. can artichoke hearts in water (not oil) *OR 400g of frozen artichoke hearts
1 small Vidalia (sweet) onion, sliced
1 handful of fresh basil


1. Preheat oven to 400 degrees. Sauté onion over medium heat for 5-7 minutes in a little bit of water.
2. Slice artichoke hearts and basil into strips.
3. Assemble flatbread by spreading a thick layer of hummus on each piece of bread and topping with cooked onion, artichoke pieces and basil.
4. Bake for 8-10 until crispy and brown on the bottom. (I baked mine for 10 minutes)

Spinach Arugula Salad with Maple Dijon Dressing

Serves 3-4

Salad Ingredients:

1 5 oz package baby spinach & arugula mix
1/2 English cucumber, sliced
1/2 ripe tomato, sliced
1/3 cup chickpeas

Dressing Ingredients:

4 tbsp Dijon mustard
5-6 tbsp maple syrup (or honey if desired)
1 tbsp apple cider vinegar
Pinch of salt
Pinch of pepper


1. Assemble salad ingredients into a bowl.
2. Whisk dressing ingredients together in a bowl.
3. Drizzle over salad and store any leftovers in a sealed container in the fridge.

 Have you ever made a vegan flatbread or pizza? What’s your favorite toppings? Let me know what you think of these recipes by posting below. 

{ 10 comments… read them below or add one }

1 Barbara Lowell March 17, 2014 at 12:30 PM

I do love your videos, and believe you are the most clear and methodical of all the vegan vids, along with Russell James. Very nice. Suggestion: when you plated the salad it would look more attractive for your book to display a tomato on the salad … more color is always inviting. I like to add some cumin to the hummus for a little mysterious flavor, and always love fresh cilantro with this sort of meal, for cleaning out heavy metals and for the taste. You are doing a great job and you are very generous in all your sharings. Thank you.


2 Jaclyn August 15, 2013 at 9:51 PM

Can’t wait to try this as well as your other recipes. Thanks for making these delicious recipes not too complicated and with common ingredients! It makes it a lot more attainable! The juices have been great! I love the pineapple, grapefruit, ginger!


3 Low Fat Vegan Chef Veronica August 15, 2013 at 10:02 PM

Thanks Jaclyn. That sunrise juice is delicious!


4 Valerie August 8, 2013 at 8:34 AM

I tried the recipes as given – other than adding a sprinkle of red pepper flakes to the hummus & chopping up the artichoke hearts. I really enjoyed everything & having a complete meal/menu in 20 minutes is terrific. Thanks for all you do, Veronica!


5 Low Fat Vegan Chef Veronica August 15, 2013 at 10:03 PM

Hi Valerie, so you did or didn’t chop the artichoke hearts? Mine are sliced into smaller pieces. You’re welcome! Thanks for making it. 🙂


6 Carrie Melvin July 31, 2013 at 11:01 PM

Just made that!! So delicious! I didn’t have artichokes so I used tomatoes, margarita style. It was good, but I bet it is better with artichokes. I think I’ll try it with cauliflower tomorrow. Thanks. Always love your recipes!


7 Low Fat Vegan Chef Veronica July 31, 2013 at 11:58 PM

Roasted cauliflower would be great on it too!


8 Margaret July 29, 2013 at 7:06 PM

Hi Veronica
Looks delicious. Am going to
shop for the ingredients.
Have a beautiful day.
It’s like a Spring day today in
Auckland NZ.
Warmest wishes,
Margaret. NZ


9 Low Fat Vegan Chef Veronica July 29, 2013 at 7:56 PM

Thanks Margaret!


10 Al July 28, 2013 at 12:49 PM

Yummy good!


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