3 Summer Recipes with Sabra Hummus

Rainbow veggie flatbread
Sabra Hummus is one of our faves—we could snack on it with some pita chips all day long. But we had no idea that you can use it to make some pretty tasty dishes too until the folks at Sabra shared these absolutely amazing flatbread recipes with us. They use the spread as a base to hold the toppings in place. Not only are these flatbreads genius, they’re also perfect for summer since they feature lots of fresh, fun, and seasonal veggies!

Shop the ingredients for these recipes here.

Greek Salad Flatbread

Get the best of both worlds with your favorite Greek salad ingredients piled high onto a warm, grilled flatbread. The secret trick is to add a thick layer of Sabra hummus, which not only keeps the toppings in place, but also brings lots of deliciously creamy flavor.

What You’ll Need:

  • One 15 oz can chickpeas
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper
  • ½ cup Sabra Classic Hummus
  • 1 vegan flatbread or naan
  • 1 cup chopped romaine lettuce
  • ¼ cup sliced kalamata or black olives
  • ¼ cup halved cherry tomatoes
  • ¼ cup quartered and sliced Persian cucumber
  • 1 Tablespoon minced red onion

What To Do:

1. Preheat oven to 425 F.

2. Make roasted chickpeas: Open canned chickpeas, drain, rinse and pat dry. Place on baking sheet and season with olive oil and cumin. Add salt and black pepper to taste. Bake in oven until golden and lightly crisped, 5-10 minutes. Remove from oven and set aside. Tip: You’ll only need 3 tablespoons of the chickpeas for the flatbread, but the rest will be great on a salad, in a veggie bowl, or even as a snack.

3. Brush grill generously with olive oil, then preheat on medium heat for at least 10 minutes.

4. Spread Sabra® Classic Hummus on flatbread or naan.

5. Scatter prepped romaine, olives, tomatoes, cucumber and red onion on top of hummus.

6. Place flatbread directly on grill and cover. Grill flatbread over medium heat until bread is crispy, 6–8 minutes.

7. Remove flatbread from grill and place on a clean cutting surface.

8. Scatter roasted chickpeas over grilled flatbread.

7. Cut flatbread into pieces and serve warm.

Rainbow Veggie Flatbread

This yummy flatbread lets you taste all the flavors of the rainbow! It features veggies in every single color, plus plenty of Sabra hummus on the bottom to keep those toppings anchored as well as provide lots of protein-packing flavor.

What You’ll Need:

  • 1 vegan flatbread or naan
  • ½ cup Sabra Classic Hummus
  • 2 tablespoons chopped beets
  • 2 tablespoons diced red onion
  • ¼ cup halved cherry tomatoes
  • ¼ cup diced orange pepper
  • ¼ cup diced yellow pepper
  • ¼ cup corn kernels
  • ¼ cup diced avocado
  • 2 tablespoons chopped fresh cilantro
  • Optional garnish: lemon and salt

1. Brush grill generously with olive oil, then preheat on medium heat for at least 10 minutes.

2. Spread Sabra® Classic Hummus on flatbread or naan.

3. Arrange prepped beets, red onion, tomatoes, orange peppers, yellow peppers and corn kernels on top of hummus.

4. Place flatbread directly on grill and cover. Grill over medium heat until bread is crispy, 6–8 minutes.

5. Remove flatbread from grill and place on a clean cutting surface.

6. Arrange diced avocado and chopped cilantro on grilled flatbread.

7. Cut flatbread into pieces and garnish with optional lemon and salt. Serve warm.

Fiesta Flatbread

Avocado, summer corn, and Sabra hummus are about as close as you can get to veggie-licious perfection. Load them onto a grilled flatbread and you’ve got a savory treat that you can eat with your hands.

What You’ll Need:

  • 1 vegan flatbread or naan
  • ½ cup Sabra® Roasted Red Pepper Hummus
  • 1 ear corn, shucked and cleaned
  • ¼ cup jarred roasted red peppers, chopped
  • 1/8 red onion, sliced
  • ½ fresh avocado, sliced
  • Optional garnish: chopped fresh cilantro

1. Brush grill generously with olive oil, then preheat on medium heat for at least 10 minutes.

2. Place shucked and cleaned ear of corn on grill and cook, turning occasionally, until lightly charred. Remove corn from grill, then set aside and let cool. Using a knife, remove corn kernels from cob and set aside. Tip: You’ll only need ¼ cup corn kernels for the flatbread, but the rest will be great on a salad or tossed with other seasonal veggies for a side dish.

3. Spread Sabra® Roasted Red Pepper Hummus on flatbread or naan.

4. Arrange ¼ cup corn kernels, chopped roasted red peppers and sliced onion on top of hummus.

5. Place flatbread directly on grill and cover. Grill over medium heat until bread is crispy, 6–8 minutes.

6. Remove flatbread from grill and place on a clean cutting surface. Arrange sliced avocado on grilled flatbread.

7. Cut flatbread into pieces and garnish with optional chopped cilantro. Serve warm.