Mediterranean Flatbread with COBS Turkish Bread
This Mediterranean flatbread using COBS Turkish bread is inspired by the flavours of the Mediterranean, Middle East and Turkey.
Servings Prep Time
6servings 45minutes
Cook Time
Servings Prep Time
6servings 45minutes
Cook Time
  • 1can chickpeas, drained and washed
  • 1/4cup avocado oil(or extra virgin olive oil)
  • 2tbsp lemon juice(juice from 1/2 lemon, to taste)
  • 3tbsp tahini(aka sesame paste)
  • 3cloves garlic
  • 1tsp salt(or to taste)
  • 1tsp black pepper(or to taste)
  • water(optional)
Mediterranean flatbread
  • 1medium zucchini, sliced
  • 1cup grape tomatoes, sliced in half(or use 1 large tomato, chopped)
  • 3tbsp oil(avocado or extra virgin olive oil)
  • 1bulb garlic, sliced in half horizontally
  • 1tbsp oil(avocado or extra virgin olive oil)
  • 1large onion, sliced
  • 1tbsp oil(avocado or extra virgin olive oil)
  • 1tbsp sugar(brown sugar, white sugar, agave syrup, honey)
  • 7-8pieces pitted olives, chopped(optional but recommended)
  • 1 COBS Turkish bread
  • 1half avocado(as garnish, optional)
  • salt(to taste)
  • black pepper(to taste)
  1. In a food processor or blender, add the drained chickpeas, avocado oil (or extra virgin olive oil), lemon juice, tahini, garlic cloves, salt and pepper.
  2. Blend together until smooth, and taste for salt and pepper. If you’re using a blender, you may need to use a tablespoon of water at a time to help it blend better. I added ~3 tbsp of water to mine to make it smooth.
Roasting the veggies
  1. Preheat oven to 400°C (or set to roast at 400°C).
  2. In a bowl, add the zucchini and tomatoes. Toss the veggies with 3 tbsp of oil, salt and pepper.
  3. On a baking sheet lined with parchment paper or non-stick mat, spread the veggies evenly and don’t stack on top of each other.
  4. Make an aluminium foil packet, place the bulb of garlic in it, and close. Place the foil packet on to the baking sheet.
  5. Roast the veggies for 20 minutes, until slightly charred. Caramelize the onions (below) while roasting the veggies.
  6. The garlic should be soft when it comes out, but it may need more time to roast. Allow to cool for 5 minutes.
  7. In a small bowl, carefully press out the garlic from the peel and mash with a bit of oil to make a paste. Set the garlic paste aside.
Caramelizing the onions
  1. In a large pan under medium heat, add 1 tbsp of oil and the sliced onions.
  2. When the pan starts to sizzle and the onion start to wilt, turn down to medium-low heat and add 1 tbsp of sugar to help it caramelize. Season with salt and pepper, to taste.
  3. Allow to caramelize under medium-low heat until caramelized to your liking.
Assembling the Mediterranean flatbread
  1. You now have all your ingredients together.
  2. Slice the Turkish bread, if desired. I kept mine unsliced because I like the chewiness of the bread inside.
  3. Spread the hummus.
  4. Add on the caramelized onions.
  5. Add the roasted zucchini.
  6. Add the roasted tomatoes.
  7. Dollop on the roasted garlic paste and chopped olives.
  8. If you want the bread to be a bit crunchy, bake the flatbread for 10 minutes in 350°C.
  9. Garnish with however you like. I added some parsley and an avocado rose on mine. Enjoy! 🙂
Recipe Notes
 While store-bought hummus is delicious in its own right, homemade hummus is unbeatable. You can alter the flavour and texture however you like!


  • For the hummus, I used avocado oil because that’s all I had in the house. However, the typical hummus recipe uses extra virgin olive oil.
  • While I used zucchini for this flatbread, feel free to use whatever veggies you may have, including sliced mushrooms, bell peppers, sliced eggplants, potatoes, etc.