quick houmus flatbread

This is barely a recipe but as it is something that I make almost every week I wanted to share it. It is so quick and healthy and gets 2 of the 7 a day into whoever is eating it, along with a good dose of protein, good fat and healthy carbs.

On nights or lunchtimes when I need to get food into my boys’ hungry tummies fast I have a few staples I reach for. This is one of them. I’ve made a version of it since they were first on solids. Don’t be put off by thinking this is just food for children – it is a great quick healthy lunch for anyone. I love it alongside some home-made soup or sometimes with some shredded chicken and fresh tomatoes on top.

I keep whole grain organic flat breads in the freezer all the time. They are perfect for throwing together a quick pizza-ish dinner or for serving with curries. You could also use pita or a tortilla. I also always have frozen kale and spinach in the freezer – that way I can throw a handful into whatever I’m making for dinner.

I toast the flatbread so it is pretty crispy. Then I top it with houmus – either this lentil one or my red pepper one, or shop-bought. Then, I use my Microplane to grate raw carrot onto the humus – usually 1 carrot per flatbread. The coarse Microplane in the photo above is my weapon of choice whenever I want to make raw carrots and apples into a child-friendly mush. It is the one sold for grating ginger and Parmesan. You can buy it through my shop.

Finally, I throw on as much defrosted, frozen kale or spinach as I dare. The quantity changes depending on how agreeable the boys are being in the greens department.  The sweetness of the carrot and the houmus does go a long way to hiding the green flavour so I can get away with a pretty decent amount. I mix it all together a bit on top of the bread then smooth it out.

Then I either cut it into wedges or slices as in the photo. If you want to make a wrap, just use a warmed rather than toasted flatbread. Easy.

I’d love to see what you end up with, so remember to share this on my Facebook, Instagram, Twitter or Pinterest when you make it. Tag it #ystcook so I can see!