Pomegranate, feta and hummus over quinoa flatbread

by Sarah Steimer

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

• 1/2 cup raw quinoa
• 1/2 cup whole wheat flour
• 1 egg white
• 1/2 cup water
• salt and pepper, to taste
• 2/3 cup plain or garlic hummus
• 1/3 cup crumbled feta
• 1/4 cup loosely packed herbs, such as flat-leaf parsley or mint
• 2/3 cup pomegranate seeds

Combine the quinoa, flour, egg white, water, salt and pepper. Let the mixture sit for about one hour.

On a baking sheet covered with a piece of parchment paper, distribute the batter into three circles. Use a spoon to spread the batter out to a little thinner than a half inch, with each circle about 7 inches in diameter. Bake for about 16 minutes, using a spatula to flip the flatbreads over about halfway through.

Let the flatbreads cool. Top with the hummus, feta, herbs and pomegranate seeds.

Makes three flatbreads.

Recipe adapted from: Closet Cooking

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