Vegan Rainbow Flatbreads with Beet Hummus

These Vegan Rainbow Flatbreads are piled high with tangy Beet Hummus and tons of colorful veggies!
This post is sponsored by LoveBeets.

Hi friends! Today I’m going to show you how to make some delicious Rainbow Flatbreads that will not only wow your taste buds, but also add some lovely color to your plate. I don’t know about you guys, but the weather has been pretty gloomy in Miami lately, so I’ll take all the vibrant color I can get.

First we’re going to make some Tangy Beet Hummus, then off to decorating we go!

We only need 4 simple ingredients to make our hummus – Chickpeas, Tahini, Salt, and LoveBeets! I used their cooked White Wine & Balsamic Beets to give this spread extra depth of flavor. Using pre-cooked beets is also a huge time saver because it can take up to an hour to roast beets in the oven! And considering we’re going for an easy and fast meal here, we don’t have time for that 😉

All that’s left now is to spread our beet hummus on some warm bread (I used Whole Wheat Pita Bread), then top with veggies! I chose to use a mix of beets, heirloom tomatoes, mini peppers, and fresh basil to give a nice range of color, but you can use anything you have on hand.

I love how these flatbreads are so easy to make, but still satiating. You could even stuff your flatbread instead of making a pretty open-faced sandwich if you need to take this on-the-go. Either way, it’ll be delicious!

A Few Final Thoughts:

• I used Love Beets White Wine & Balsamic Beets for this recipe. However, regular cooked beets or another fun Love Beets flavor would work great as well! If you’d like your hummus to have more of a “tang,” I would suggest adding 2 tsp of either Balsamic or Apple Cider Vinegar.
• If you are gluten free (or just don’t have some pita bread), feel free to make these flatbreads on a GF tortilla or plain ol’ toast instead!
• You will have leftover hummus with this recipe. I’d suggest using it in wraps, sandwiches, or as a yummy dip for crackers and veggies.

Looking for other light Lunch ideas? You may also like my Kale Waldorf Salad or Beet Salad with Avocado Dressing!

If you make this recipe and share a photo on social, be sure to tag me on  Facebook or Instagram @frommbowl + #frommbowl! I love seeing your delicious recreations 🙂

Rainbow Flatbreads with Beet Hummus

Print Recipe

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5 from 4 reviews

These Vegan Rainbow Flatbreads are piled high with tangy Beet Hummus and tons of colorful veggies!

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 flatbreads 1x

Ingredients

Scale 1x2x3x

For the Beet Hummus:

• 1 cup Canned Chickpeas, drained and rinsed
• 1/2 cup Love Beets White Wine & Balsamic Marinated Beets, divided
• 2 tbsp Tahini
• 1/2 tsp Salt

For the Rainbow Flatbreads:

• Beet Hummus, above
• 2 Flatbreads of Choice (I used Whole Wheat Pita Bread)
• Chopped White Wine & Balsamic Love Beets
• Heirloom Tomatoes
• Sweet Peppers
• Fresh Basil

Instructions

1. Optional: Preheat the oven to 350F and place your flatbreads in the oven for 5 minutes, until warm. You can also simply toast your bread, or keep it cold.
2. To prepare the Beet Hummus, add all ingredients to a blender and process until smooth. If the mixture is too thick for your liking, add in water in 1 tbsp increments until the desired texture is reached.
3. Once you have warmed your flatbreads, assemble them by adding a thick layer of the Beet Hummus, then top with chopped veggies as desired.
4. Store any leftover hummus in an airtight container in the fridge for up to one week.

Notes

I used Love Beets White Wine & Balsamic Beets for this recipe. If you use regular roasted beets and would like your hummus to have more of a “tang,” I would suggest adding 2 tsp of either Balsamic or Apple Cider Vinegar.

Want to save these Rainbow Flatbreads + Beet Hummus for later? Pin them using the following image: