Active Time
15 MIN
Total Time
40 MIN
Yield
Serves : 4
© Sarah Bolla

How to Make It

Step 1    

Preheat the oven to 400°. On a rimmed baking sheet, brush the tomatoes with a teaspoon of the olive oil and season with salt. Roast the tomatoes for 25 minutes, until lightly browned in spots and softened.

Step 2    

In the bowl of a food processor, combine the roasted tomatoes, garlic, 1/4 cup of the basil, and puree until smooth. Scrape down the sides of the bowl. Add the chickpeas, 1/2 cup olive oil, 2 tablespoons lemon juice, salt, and black pepper and process until combined and smooth. Taste to adjust for seasoning and transfer to a bowl.

Step 3    

In a small bowl, dress the arugula and basil with a teaspoon of olive oil, 1/2 teaspoon of lemon juice, salt, and pepper and toss to coat.

Step 4    

Spread a generous layer of the hummus over each warm flatbread, top with the tossed greens, and ricotta salata. Cut into strips and serve right away.

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