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Rainbow Flatbreads with Beet Hummus - Easy & Healthy Vegan Recipe

Rainbow Flatbreads with Beet Hummus


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

Description

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


Ingredients

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.