06 September 2013

Arugula, Hummus, Daiya Flatbread 

If you are looking for a super-fast, low calorie, healthy yet flavor packed dish, try this flatbread. This is one of my go-to summer lunches.  The cheese, hummus, arugula and balsamic make a terrific combination.  My favorite components are a lavash or FlatOut flatbread, Tribe Classic Hummus, and Daiya Jack Style Wedge, and a good quality Moderna balsamic vinegar.

Arugula, Hummus, Daiya Flatbread 

1-2 hands-full arugula (2 - 2 1/2c)
1 tsp balsamic vinegar
1/2 tsp salt
2 tsp olive oil
1/4 tsp chile flakes, optional
3-4 Tbs hummus, such as Tribe Classic
1 1/2 oz Daiya Jack style wedge cheese, grated
1 FlatOut flatbread, or a lavash trimmed to the size of your plate.


Take 1-2 hands-full of arugula and toss in a bowl.  Drizzle with balsamic vinegar, olive oil, and the salt. Add the chile flakes, if using.  Toss and set aside for a few minutes.

Take your flatbread and spread it with a thin layer of hummus (preferably one without cumin, such as Tribe Classic). Grate the Daiya cheese evenly over the flatbread.

Quick method: toss the flatbread into the microwave for 30 seconds until the Daiya melts, then proceed.
Slower, crisper method: Heat a 10-12" skillet over medium heat.  When the skillet is hot, add the layered flatbread and heat until the Daiya starts melting, about 3 minutes.  This method makes for a tastier crust.
Quickest method: eat it cold...

Once the flatbread is warm, top with the arugula, drizzling remaining oil and vinegar over the top, and dig in.

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