Zucchini Hummus Flatbread

Zucchini Hummus Flatbread

Servings: 2-4

Ingredients

Chickpea Flatbread 

1 1/2 cups chickpea flour

½ tsp. salt

Freshly ground black pepper to taste

1 cup warm water

2 tbsp. extra virgin olive oil

Zucchini Hummus

2 cups small diced zucchini

6 tbsp tahini

3 tbsp extra virgin olive oil

1-2 tbsp lemon juice

3/4 tsp cumin

3-4 cloves garlic

salt and pepper to taste

Toppings 

1 1/2 cups arugula

1 tbsp. extra-virgin olive oil

1/2 tbsp. red wine vinegar

Salt and pepper to taste  

3/4 cup prepared zucchini hummus 

1/2 cup chopped marinated artichoke hearts

1/3 cup thinly sliced red onion

1. Preheat the oven to 450°F. Place the chickpea flour, salt, and pepper in a large bowl. Add half of the warm water, and whisk to combine. Once it gets too thick to whisk, add the remaining water, and whisk until smooth. Add olive oil, and whisk to combine. Spread onto a parchment lined baking sheet. Place in oven, and cook for 15-20 minutes, until set, and browned around the edges. Let cool slightly before topping. 

2. Meanwhile, in a large bowl, toss together arugula with oil, vinegar, and salt and pepper to taste. Set aside. 

3. Spread zucchini hummus on top of crust, and top with artichoke hearts, red onion, and dressed arugula.