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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.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Mains
Cuisine Mediterranean, Middle Eastern, Vegan
Servings 6 servings

Ingredients
  

Hummus

  • 1 can chickpeas, drained and washed
  • 1/4 cup avocado oil (or extra virgin olive oil)
  • 2 tbsp lemon juice (juice from 1/2 lemon, to taste)
  • 3 tbsp tahini (aka sesame paste)
  • 3 cloves garlic
  • 1 tsp salt (or to taste)
  • 1 tsp black pepper (or to taste)
  • water (optional)

Mediterranean flatbread

  • 1 medium zucchini, sliced
  • 1 cup grape tomatoes, sliced in half (or use 1 large tomato, chopped)
  • 3 tbsp oil (avocado or extra virgin olive oil)
  • 1 bulb garlic, sliced in half horizontally
  • 1 tbsp oil (avocado or extra virgin olive oil)
  • 1 large onion, sliced
  • 1 tbsp oil (avocado or extra virgin olive oil)
  • 1 tbsp sugar (brown sugar, white sugar, agave syrup, honey)
  • 7-8 pieces pitted olives, chopped (optional but recommended)
  • 1 COBS Turkish bread
  • 1 half avocado (as garnish, optional)
  • salt (to taste)
  • black pepper (to taste)

Instructions
 

Hummus

  • 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.
  • 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

  • Preheat oven to 400°C (or set to roast at 400°C).
  • In a bowl, add the zucchini and tomatoes. Toss the veggies with 3 tbsp of oil, salt and pepper.
  • 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.
  • Make an aluminium foil packet, place the bulb of garlic in it, and close. Place the foil packet on to the baking sheet.
  • Roast the veggies for 20 minutes, until slightly charred. Caramelize the onions (below) while roasting the veggies.
  • The garlic should be soft when it comes out, but it may need more time to roast. Allow to cool for 5 minutes.
  • 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

  • In a large pan under medium heat, add 1 tbsp of oil and the sliced onions.
  • 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.
  • Allow to caramelize under medium-low heat until caramelized to your liking.

Assembling the Mediterranean flatbread

  • You now have all your ingredients together.
  • Slice the Turkish bread, if desired. I kept mine unsliced because I like the chewiness of the bread inside.
  • Spread the hummus.
  • Add on the caramelized onions.
  • Add the roasted zucchini.
  • Add the roasted tomatoes.
  • Dollop on the roasted garlic paste and chopped olives.
  • If you want the bread to be a bit crunchy, bake the flatbread for 10 minutes in 350°C.
  • Garnish with however you like. I added some parsley and an avocado rose on mine. Enjoy! :)

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!

Substitutions:

  • 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.