Hummus, Avocado, and Spring-Vegetable Flatbreads

Name: Hummus, Avocado, and Spring-Vegetable Flatbreads
Prep time: 25 min
Total time: 35 min
Ingredients: 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; 0.5 cup sauerkraut, preferably red, such as Hawthorne Valley; 4 whole-wheat flatbreads, such as naan; 0.75 cup store-bought hummus; 2 avocados, peeled, pitted, and sliced; Fresh herbs, such as mint and parsley leaves, and toasted sesame seeds, for serving

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By

Lauryn Tyrell

Updated on March 10, 2022

hummus avocado and spring-vegetable flatbreads — Photo: Nico Schinco

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

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.

Ingredients

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

Directions

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.
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.
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.