These toasty flatbreads create a super lunch - a little like pizza with a twist!
- Prep: 15 min
- Cooking: 8 min
- 1 cup (250 mL) unsalted cooked or drained rinsed canned chickpeas
- 1 1/2 cups (375 mL) baby spinach leaves divided
- 1 small clove garlic
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 1 tbsp (15 mL) tahini or other nut or seed butter
- 1 roasted sweet red pepper (about 3/4 cup/175 mL strips)
- 4 6- to 8-inch (15 to 20 cm) whole wheat pita breads
- 4 oz (125 g) Feta cheese crumbled
Preheat oven to 400°F (200°C).
In a food processor, combine chickpeas, 1 cup (250 mL) of the spinach, garlic, salt, lemon juice and tahini. Process until fairly smooth, adding 1 to 2 tsp (5 to 10 mL) water, if necessary, to make a spreadable hummus. Season to taste with pepper.
Pat roasted red pepper strips dry. Arrange pita breads on a large baking sheet or 2 sheets, as necessary. Spread with hummus, dividing equally. Arrange strips of roasted red pepper on top; sprinkle evenly with cheese. Bake for about 8 minutes or until pitas are toasted and toppings are hot.
Remove pitas from oven and sprinkle with remaining spinach.
The spinach hummus can be refrigerated in an airtight container for up to 3 days. If it seems a bit dry, stir in a little water to loosen it up before spreading on the pitas.
To roast a sweet pepper, place the whole pepper on a rimmed baking sheet and broil (or grill over medium heat directly on a barbecue grill), turning often, until all sides are browned or blackened. Place in a bowl, cover and let cool. Peel off skins and remove stem and seeds. If you prefer to purchase roasted peppers, try to find some without added salt.
In place of the homemade spinach hummus, you can substitute 1/2 cup (125 mL) store-bought hummus. Be sure to check the nutrition facts labels when purchasing hummus and choose the one with the least amount of sodium.
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Top 5 Nutrients
|Calcium:||20 % / 215 mg|
|Vitamin C:||75 %|