A medley of Mediterranean flavors comes together on soft naan: creamy hummus, vibrant pesto, wilted spinach, sun-dried tomatoes, and crunchy pine nuts, all finished with tangy feta.
Ready in minutes, it’s perfect for a light lunch, appetizer, or quick snack.
Why You’ll Love This Recipe
No-cook assembly — just sauté spinach, layer toppings, and serve
Flavor-packed — hummus, pesto, and feta combine for depth and brightness
Textural contrast — creamy, chewy, and crunchy all in one bite
Customizable — swap greens, nuts, or cheeses to suit your taste
Quick & easy — on the table in under 10 minutes
Ingredient Highlights
Naan flatbread — pillowy base (or substitute pita/flatbread)
Hummus — rich, protein-packed spread
Baby spinach — lightly wilted for vibrant color
Sun-dried tomatoes — sweet-tart intensity
Pine nuts — buttery crunch
Pesto — herbaceous drizzle
Feta cheese — creamy, salty finish
Pro Tips Before You Start
Drain tomatoes well to prevent soggy bread
Toast naan lightly before topping for extra crispness
Use fresh pesto when possible for maximum flavor
Heat oil sparingly — just enough to wilt the spinach
Cut into wedges for easy sharing
How to Make Hummus & Pesto Naan Flatbread
Step 1: Wilt the Spinach
Heat a drizzle of olive oil in a skillet over medium.
Add spinach, cover, and cook until just wilted (about 2 minutes), stirring once.
Step 2: Toast the Naan
Warm naan on the skillet or under the broiler until lightly crisp.
Step 3: Assemble
Spread a thick layer of hummus over each naan.
Top with wilted spinach, sun-dried tomatoes, and pine nuts.
Step 4: Finish & Serve
Drizzle with pesto and sprinkle with feta.
Slice into wedges and serve immediately.
Optional Hot Version
Place assembled flatbreads on a baking sheet and bake at 400°F for 12–15 minutes until edges are golden and crisp.
Serving Suggestions
Pair with a crisp Greek salad or tabbouleh
Serve alongside marinated olives and fresh veggies
Offer extra hummus or tzatziki for dipping
Variations & Substitutions
Greens swap: arugula, kale, or Swiss chard instead of spinach
Nut alternative: toasted almonds or walnuts for crunch
Cheese option: goat cheese or halloumi in place of feta
Veggie add-ins: roasted peppers or artichoke hearts
Storage & Leftovers
Store uncut flatbread in an airtight container up to 1 day
Reheat in a 375°F oven for 5 minutes to restore crispness
Assemble toppings fresh if storing longer
FAQs
Can I use pita instead of naan?
Yes—any sturdy flatbread works equally well.
How do I keep it from getting soggy?
Toast the flatbread before adding toppings to create a moisture barrier.
Is this vegan?
Omit feta or use vegan cheese, and choose dairy-free hummus.
Can I prep ahead?
Prepare spinach and drain toppings in advance; assemble immediately before serving.
What pesto is best?
Fresh basil pesto offers the brightest flavor, but jarred also works.
How do I make individual pizzas?
Divide naan into smaller pieces, top, and bake 8–10 minutes until crisp.
Final Thoughts
This Hummus & Pesto Naan Flatbread is a lightning-fast way to enjoy bold Mediterranean flavors.
Creamy, crunchy, and herb-packed, it’s endlessly customizable and sure to become a weeknight favorite.
Hummus Pesto Naan Flatbread
Ingredients
- 3 naan flatbreads
- 1 10-oz hummus
- 2½ oz baby spinach
- ¼ cup sun-dried tomatoes drained
- 2 Tbsp pine nuts
- ¼ cup pesto sauce
- ⅓ cup feta cheese crumbled
- Olive oil for sauté
Instructions
- Wilt spinach: sauté in olive oil until just wilted, set aside.
- Toast naan until lightly crisp.
- Spread hummus over naan.
- Top with spinach, tomatoes, and pine nuts.
- Drizzle pesto and sprinkle feta.
- See full steps with tips & photos → https://wimpysdiner.net/hummus-pesto-naan-flatbread/
Notes
- This flatbread is delicious both warm or at room temp—great for parties or picnics.
- For extra crunch, toast the pine nuts in a dry pan for 2–3 minutes before adding.
