Pretty much anything and hummus is a good combination.
We’re back. It’s been a crazy couple of days with running and a whole mess of Phillies games (and some of them were a legit mess), but it’s cooking time again. I’ve got a few things lined up for the blog, starting with this delicious and surprisingly filling flatbread. Dig in and stay hungry! Spring is here, and I intend on grilling the heck out of it.
Recipe courtesy of Food Network
4 small zucchini, cut into 1/2-inch rounds
2 tbsp. olive oil
4 pocketless whole-grain pita
1/3 cup hummus
1/4 cup crumbled goat cheese
2 cups baby arugula
1/4 cup chopped almonds
1 lemon, quatered
Drizzle the zucchini with olive oil and season with salt. Roast in a 400 degree oven for 15 minutes, then stir and roast for another 15.
Grill or toast the pita, then top with one tablespoon of hummus, goat cheese, 1/4 of the zucchini, 1/2 cup arugula and one tablespoon of almonds. Squeeze over some fresh lemon.