Hummus Flatbread with Sundried Tomatoes, Spinach, and Pesto

(from desert.rose32’s recipe box)

Categories: Appetizers

Ingredients

  • 3 naan flatbread
  • 1 10-ounce container Sabra Roasted Pine Nut Hummus
  • 2.5 ounces baby spinach
  • 1/4 cup sun-dried tomatoes drained
  • 2 tablespoons pine nuts
  • 1/4 cup pesto sauce
  • 1/3 cup feta cheese crumbles

Directions

  1. Heat 2 teaspoons of olive oil in a skillet over medium heat, add the spinach and cover. Cook until spinach is wilted, stirring occasionally, about 2 minutes.

  2. Toast the naan/flatbread on a skillet or in the oven.

  3. Smear the hummus liberally over the naan. Layer with sauteed spinach, sun-dried tomatoes, and pine nuts. Drizzle with pesto sauce and sprinkle with cheese. Cut into pieces and serve.

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