Looking for a quick and easy appetizer that will be a crowd pleaser? Black beans, whole wheat tortillas, hummus and queso fresco layer to make the perfect flatbread recipe!
Disclosure: As co-owner of The Recipe ReDux I was paid to manage this recipe contest.
Remember this awesome lasagna I posted over the weekend? You know the one — where I sub in hummus for cream-of-whatever soup in what has to be one of my most genius moments ever?
Wait, what? You missed it? Please go back. I promise you’ll be happy you did.
Was I right or what? Hummus — good. Lasagna — good. Hummus IN Lasagna. GREAT!
Lemme tell you what hummus is also good in, or rather on… a Mexican pizza. Like this:
I REALLY wanted to call this Mexican Hummus Pizza, but I just couldn’t get up the courage. Sure, it would be a good name for a fusion recipe contest, but honestly when you eat these you never think “fusion food.” Hummus has a reputation for being a Mediterranean diet” appetizer ('cause it is). But c’mon. If you can make a lasagna filling out of hummus why can’t you make a pizza topping from it?
You can. And I did.
All this week and leading up to National Hummus Day on Saturday, May 13, Sabra Hummus is sponsoring a recipe contest with The Recipe ReDux aimed at showcasing our best appetizer or snack recipes. I’m a personal believer that hummus doesn’t need much more to be a great appetizer than some pita chips, but it never hurts to gild the lily a bit.
And by gilding of course I mean layering seasoned black beans, whole wheat tortillas, hummus, spicy chipotle pepper, onion and queso.
To see how other ReDux members are celebrating National Hummus Day with their snacks/appetizers recipes, click below:
AD: Need a fast appetizer? Black beans, whole wheat tortillas, hummus and queso fresco are a hit! #thereciperedux Tweet this
Spicy Hummus Flatbreads
Makes 5 flatbreads
- 1 tablespoon olive oil
- 1/2 cup red onion, chopped and divided
- 1 cup drained and rinsed canned black beans
- Pinch of salt and black pepper
- 1 lime, cut in half
- 10 Whole Wheat Flour Tortillas (Fajita Size)
- 1/2 (10-ounce) container Sabra Original Hummus (about 10 tablespoons)
- 1/4 teaspoon ground chipotle chile pepper
- 1/3 cup crumbled queso fresco
- 1/3 cup chopped fresh cilantro
Preheat oven to 350 degrees F.
Heat oil in a small skillet over medium-heat; add 1/4 cup onion and cook until just tender. Add black beans; season with salt, pepper and the juice of 1 lime half. Cook just until beans are heated through. Remove from heat and mash with a fork.
Divide beans evenly over 5 tortillas.
Top with remaining tortillas. Spread each with 2 tablespoons of hummus and sprinkle with chipotle chile pepper.
Bake for 15 minutes directly on rack in oven or until crisp. Remove from oven; sprinkle with queso fresco, chopped cilantro and remaining red onion. Squeeze juice of remaining lime wedge over flatbreads. Cut into triangles and serve warm.