Hummus, Avocado, and Spring-Vegetable Flatbreads

hummus avocado and spring-vegetable flatbreads
Photo: Nico Schinco
Prep Time:
25 mins
Total Time:
35 mins

This weeknight dinner will have you working smarter, not harder, to get healthy food on the table super fast. While quinoa simmers on the stovetop, pull out the store-bought flatbreads and hummus and assemble some delicious and plant-based pizzas featuring crunchy spring vegetables and creamy avocados.


  • 1 cup quinoa, rinsed and well drained

  • Kosher salt and freshly ground pepper

  • 1 cup thinly sliced sugar snap peas (3 ounces)

  • 2 cups thinly sliced fennel bulb

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • ½ cup sauerkraut, preferably red, such as Hawthorne Valley

  • 4 whole-wheat flatbreads, such as naan

  • ¾ cup store-bought hummus

  • 2 avocados, peeled, pitted, and sliced

  • Fresh herbs, such as mint and parsley leaves, and toasted sesame seeds, for serving


  1. In a saucepan, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes. Remove from heat and let stand 15 minutes, then fluff with a fork.

  2. Preheat broiler. In a bowl, toss together snap peas, fennel, and oil. Fold in 1/2 cup cooked quinoa (save the rest for another use) and sauerkraut; season with salt and pepper. Place flatbreads on a baking sheet and broil, flipping once, until toasted, 3 to 4 minutes.

  3. Let cool slightly, then spread about 3 tablespoons hummus on each. Season avocados. Pile each flatbread with vegetable mixture, avocados, herbs, and sesame seeds; drizzle with oil and serve.

Related Articles