You guys, the weather has been so amazing up here in the North lately. Super sunny and warm for spring! I have been trying to enjoy it the best I can in between my shifts at work. And with this good weather, work and spending as much time as I can in the sun, I want to spend little time in my kitchen.
This recipe is an old favorite (and some of you might have seen it in our freebook already!) but it is such an easy lunch or dinner dish for sunny days. And so tasty too. I am almost a bit ashamed for putting it on the blog because can I even call this a recipe? Anyhow, everyone always wants easy peasy and fast recipes so here you go! I make this a lot when I have leftover tortilla wraps from the night before. I love the combination of hummus with avocado, sundried tomatoes and crunchy seeds, but you can top it with any veggies you have left in the fridge, just make sure to only add veggies that you want to cook on top before the oven. And the veggies you like raw, after it has been in the oven. Also instead of hummus you could use pesto, tapenade, cashew cream, the options are endless! Is it really that simple? Oh yes it is!
PS: it is also a big hit with kids!
Hummus salad tortizza
2-3 tbsp hummus
½ bell pepper, sliced
3-4 sundried tomatoes, cut in half
1 large handful arugula
½ avocado, sliced
1 tbsp mixed seeds
Preheat the oven to 200 degrees Celsius (390F).
Spread a rather thick layer of hummus over the tortilla. Add the bell pepper slices and sundried tomatoes. Bake in the oven for 5-8 minutes or until the bell pepper is soft.
Top the tortizza with arugula, avocado slices and mixed seeds.