01.24.17

MINI FLATBREAD APPETIZERS

flabread appetizers | designlovefest

i’m so impressed and inspired by all of the amazing lunch ideas you all are leaving on this post! you’re making my new years resolution (to pack my lunch more often) much easier. for today’s recipe, we’re featuring another meatless option. we’re not at all opposed to the idea of meat but i’ve been personally trying to eat less of it and that feeling has trickled down to the blog and what we’ve been inspired to make. one thing i will say is that i’ve been saving a lot of money on my grocery bill by buying less meat which is certainly something to highlight! now on to hummus and other exciting things! – joanie

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spinach hummus: 
• 1 can chickpeas (drained and skins removed)
• quarter cup feta cheese
• quarter cup walnuts
• 2 cups blanched spinach
• 1 teaspoon salt
• 2 garlic cloves
• 1 lemon juiced
• 3 tablespoons olive oil

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one of my favorite food blogs is smitten kitchen and she introduced me to the important fact that for creamy hummus it’s very important to take the skin off of your chickpeas. it’s an added step for sure but it’s worth it. after you rinse them i place them on a paper towel, rub them around with a little pressure and then you can see the skin start to come loose. the perk of this hummus recipe is the added kick of a serving veggies with the addition of spinach!

to make: first blanch your spinach in boiling water for about 1 minute. in your blender, mix in all the ingredients except for the olive oil. turn the blender on medium and slowly add the olive oil as the blender is moving. adjust seasoning and oil as needed to reach desired consistency.

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coleslaw: 
• 2 cups purple cabbage
• 3 carrots
• 1/3 cup mint
• 1/2 teaspoon salt
• 2 teaspoons white balsamic vinegar
• 1/2 lemon juiced

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thinly slice the purple cabbage, mint and carrots. place in a medium bowl and mix with the salt, white balsamic vinegar and lemon juice. the important step to this is thinly slicing the cabbage and carrots, it makes for a much better consistency.

yogurt spread: 
• 2 cups greeks yogurt
• 2 tablespoons dill
• 2 persian cucumbers
• 1 teaspoon salt
• 1/2 lemon juiced

finely chop 2 tablespoons dill and dice the Persian cucumbers (Persian cucumbers are lighter in taste and softer in texture, but if you can’t find them in your grocery store, english cucumbers will also work) in a medium sized bowl, mix the greek yogurt with the dill, cucumbers, salt and lemon juice.

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we love using this simple recipe for the homemade flatbreads.

flabread appetizers | designlovefest

serve buffet style and assemble flatbreads with all your favorite toppings, we also added olives, pickled turnips and parsley to the toppings for added flavors.

styling by: joanie cusack and ivan solis
photos by: ivan solis

7 COMMENTS

Add your own

    Sophie says:

    I want to try these.

    Samantha Lee says:

    Mmmm these all look SO GOOD. Still an hour ’til lunch, and I’m hungry! Haha.
    http://www.wonderlandsam.com

    Jessica says:

    These look good x

    Jessica — NinetyCo 

    fefe says:

    I’m down with flatbread ANYTHING.

    http://objectsicantafford.com

    Pia says:

    Firstly, let me say that these look so good and I am so hungry now. Secondly, I lovvvvvve apps. I could honestly a full meal of just these. Yum!

    xx, Pia
    http://gymbagsandjetlags.com

    hebs says:

    This looks so yummy! Cant wait to try these.

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