Red Pepper and Harissa Hummus with Grilled Flatbread

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4-6 servings 1x
  • Category: Appetizer
  • Cuisine: Kosher / Vegan


Get ready to entertain this summer with this Red Pepper and Harissa Hummus with Grilled Flatbread! Brushed with olive oil, seasoned with Pink Himalayan Salt and a touch of thyme and grilled to perfection, this flatbread is a delicious “transportation device” for the flavored packed hummus.


  • For the hummus:
  • 115.5 ounce can chickpeas, rinse and drained (reserve a few chickpeas as a garnish, if desired)
  • 1/4 cup tahini
  • 2 jarred roasted peppers
  • 1/4 cup fresh lemon juice
  • 1 tbsp Harissa
  • 1/2 tsp Frontier Fine Grind Pink Himalayan Salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • For the grilled flatbread:
  • 1 pound store bough pizza dough
  • 2 tbsp extra virgin olive oil, divided
  • 1 tsp dry thyme, divided
  • 1/2 tsp Frontier Fine Grind Pink Himalayan Salt, divided


  1. To prepare the hummus, combine all the ingredients in the food processor and process until smooth. Refrigerate until ready to use
  2. To prepare the flatbread, start by heating the grill to 500F
  3. Divide the dough in half. Roll each half on a floured surface until it’s about 1/8 inch thick, or thinner
  4. Brush each piece of dough with 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon of thyme and 1/4 teaspoon of Pink Himalayan Salt. Grill for 8-10 minutes