Lunche for 2

Hummus Vegetable Flatbread

Name: Hummus Vegetable Flatbread
Total time: 45 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 courgette; 1 large red pepper halved; 1/2 tbsp olive oil; 1 pinch dried oregano; 100 g hummus; 3 pitted kalamata olives quartered; small handful of basil leaves; extra virgin olive oil for drizzling (optional); 100 g spelt wholemeal flour plus extra for dusting (optional); 1 tsp baking powder; 100 g natural bio yogurt

Yogurt flatbreads hold hummus, roasted vegetables, olives, and basil for a warm meal with fresh Mediterranean flavors.

Typical price

$8.81for 4 servings

$2.20 per serving$8.81 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: bbcgoodfood.com

45 minstart to table
Mediumdifficulty
2servings as written
$$typical cost tier

Middle Eastern Vegetarian Budget Lunches Back to school

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Zucchini and summer squash$1.79/lb typical	0.5 lb	$0.90Typical price
Bell peppers$2.49/lb typical	0.45 lb	$1.17Typical price
Alfredo, pesto, curry and simmer sauces$0.18/oz typical	3.5 oz	$0.63Typical price
Pickles and olives$0.18/oz typical	3 oz	$0.54Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.37Typical price
Yogurt$0.12/oz typical	3.5 oz	$0.42Typical price
Total for the servings shown		$4.41

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oilFlourBaking powder and soda

Not included in the cost.

Ingredients

1 courgette
1 large red pepper halved
1/2 tbsp olive oil
1 pinch dried oregano
100 g hummus
3 pitted kalamata olives quartered
small handful of basil leaves
extra virgin olive oil for drizzling (optional)
100 g spelt wholemeal flour plus extra for dusting (optional)
1 tsp baking powder
100 g natural bio yogurt

Steps

Heat the oven to 425 F and line a baking sheet.
Toss the courgette and red pepper with olive oil, oregano, salt, and pepper, then roast for 20 minutes.
Mix the flour, baking powder, yogurt, and a pinch of salt into a dough.
Divide the dough in half, dust a surface with flour, and roll each piece into a thin flatbread.
Bake the flatbreads on the sheet for 8 minutes, turning once.
Spread hummus over the flatbreads and top with roasted vegetables, olives, and basil.