HUMMUS FLATBREAD WITH OAXACA

For the Cucumbers:

2 Tbsp. lime juice

salt, to taste

black pepper, to taste

1/2 of a medium cucumber, thinly sliced into matchsticks

olive oil, for drizzling

1 flatbread

3 oz. charred red & green bell peppers, cut into large pieces

4 oz. roasted red pepper hummus

5 oz. shredded oaxaca cheese from V&V Supremo®

Ras El Hanout seasoning, for sprinkling

roasted garbanzo beans, for garnish

marinated cucumbers, for garnish

For the Cucumbers: Combine lime juice, salt, and black pepper. Toss with cucumbers and set aside.
For the flatbread: Brush bottom of flatbread with olive oil. Fold 2 oz. of peppers into hummus. Evenly spread hummus mixture onto flatbread.
Evenly distribute Oaxaca onto flatbread. Top with 1 oz. of peppers.
Bake at 350˚F. for 8-10 minutes, or until flatbread is crisp and cheese is melted.
Remove from oven. Combine garbanzo beans and cucumbers. Garnish with garbanzo bean mixture. Cut and serve immediately.

Processing...