Cooking with Uncommon Foods: Vegan Flatbread with Red Pepper Hummus

Cooking with Uncommon Foods: Vegan Flatbread with Red Pepper Hummus

We're excited to share a recipe that is as nutritious as it is flavorful: Vegan Flatbread with Roasted Carrots and Red Pepper Hummus. This dish is a creative twist on the classic party favorite, hummus, and takes it to an entirely new level of enjoyment.

Imagine sinking your teeth into a warm, toasty flatbread, its edges slightly charred, topped with a generous spread of smooth, homemade red pepper hummus (with its vibrant color and spicy kick). This dish is adorned with roasted carrots, and their natural sweetness creates a perfect balance of flavors.

What makes this dish stand out is its unique combination of flavors and its health benefits. Vegan and packed with nutrients, it's an excellent choice for those looking to maintain a balanced diet without sacrificing taste. The roasted carrots are a powerhouse of vitamins and antioxidants, while the red pepper hummus provides protein and fiber, essential for a healthy digestive system.


Recipe: Vegan Flatbread with Roasted Carrot and Red Pepper Hummus

This recipe for Vegan Flatbread with Roasted Carrot and Red Pepper Hummus offers a delightful twist on traditional hummus. Paired with warm, charred pita and garnished with fresh veggies, this dish turns a classic appetizer into an enchanting culinary experience.



For the Roasted Carrots:

  • 4 medium carrots, peeled and sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Red Pepper Hummus:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large red bell pepper, roasted and peeled
  • 2 cloves garlic
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1 teaspoon paprika
  • Salt, to taste
  • 2-3 tablespoons olive oil

For the Flatbread:

  • 4 whole wheat pita breads
  • Olive oil for brushing


  • Fresh parsley, chopped
  • Cherry tomatoes, halved
  • Sliced cucumber
  • Lemon wedges


1. Roast the Carrots:

  • Preheat the oven to 400°F (200°C).
  • Toss the sliced carrots with olive oil, salt, and pepper.
  • Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

2. Prepare the Red Pepper Hummus:

  • In a food processor, combine the chickpeas, roasted red pepper, garlic, tahini, lemon juice, paprika, and salt.
  • Blend until smooth, gradually adding olive oil until you reach the desired consistency.

3. Toast the Flatbread:

  • Brush each pita bread lightly with olive oil.
  • Place them in a preheated grill pan or skillet over medium heat.
  • Grill each side for 1-2 minutes until toasty and slightly charred.

4. Assemble the Dish:

  • Spread a generous amount of red pepper hummus on each warm flatbread.
  • Top with roasted carrots, fresh parsley, cherry tomatoes, and cucumber slices.

5. Serve:

  • Cut into wedges and serve with lemon wedges on the side.


Enjoy this wholesome and colorful dish that not only pleases the palate but also provides a bounty of nutrients. Its combination of creamy hummus, sweet roasted carrots, and crispy flatbread makes it an irresistible vegan delight suitable for any occasion.