Hummus and Pesto Flatbread Appetizer
Servings: 6 servings
Calories: 287kcal
Got company coming and need a quick and easy appetizer? This impressive no-bake flatbread with a hummus spread and pesto drizzle will make you a favoured host!
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Ingredients
- 2 large flatbreads, warmed
- 1 cup hummus, plain
- 4 cups baby spinach
- 1/2 cup sun dried tomatoes packed in olive oil, drained and cut into thin strips
- 1/2 cup feta cheese, crumbled
- 1/4 cup pine nuts, toasted
- 1/2 cup pesto sauce
- 1/2 teaspoon ground black pepper
- 1 teaspoon olive oil
- 1 clove garlic, crushed
Instructions
- Preheat oven to 350 degrees. Place flatbreads on baking sheet warm in the oven for 5 minutes. Remove from oven and allow to cool.
- In a saute pan over medium heat, add the olive oil and the crushed clove of garlic. Saute the garlic until fragrant and slightly golden in colour. Remove the garlic and discard.
- Turn off the heat and add the spinach to the garlic infused oil. Use tongs to toss the spinach until the spinach is wilted. Set aside.
- To assembly, liberally smear the hummus over the flatbreads. Sprinkle over the cooked spinach, followed by the sun dried tomatoes.
- Next, top the spinach and sun dried tomatoes with the pine nuts and the crumbled feta cheese. Using a spoon, drizzle over the pesto sauce and top with ground black pepper.
- Cut into wedges and serve immediately.
Nutrition
Calories: 287kcal | Carbohydrates: 19g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 600mg | Potassium: 406mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2475IU | Vitamin C: 15.1mg | Calcium: 146mg | Iron: 2.5mg