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  • Karen Graham

Flatbread Chips with Hummus Dip


This is an easy-to-make fun recipe for adults and kids.


1 thin-crust flatbread or thin-crust pizza (300 g makes 32 chips)

Washed and prepared raw veggies; try: carrots, sugar snap peas, peppers, zucchini, celery or jicama sticks, or small pieces of broccoli or cauliflower

1 container of hummus


1. Preheat oven to 350°F (180°C).

2. Use flatbread or thin-crust pizza. Cut into triangles the size of taco chips. To create some fun shapes, you can cut the flatbread with a metal cookie cutter, although you’ll end up with some smaller ends and pieces too.

3. Spread single layer on a baking sheet. Bake one side only for about 10 minutes or until lightly browned.

4. Remove from the oven and let cool for 5 to 10 minutes. The chips can be eaten warm or stored in a container to eat the next day.

5. Dip the flatbread chips in the hummus, along with the veggies.


Nutrition Facts PER 6 chips* with 2 tbsp hummus

Calories 228

Net Carbs 27 g

Protein 8 g

Fat 9 g

Sodium 293 mg


*Based on regular flatbread.


Watch this recipe video at my Instagram or Facebook.



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