Vegetables Roasted Tomato-Basil Hummus Flatbreads Be the first to rate & review! These flatbreads manage to be both hearty and light, combining a bold roasted tomato and basil flavored hummus with a bright ricotta salata and arugula salad to top. Slideshow: More Hummus Recipes By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Published on August 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Active Time: 15 mins Total Time: 40 mins Yield: 4 Ingredients 3 large Roma tomatoes (about 3/4 pound), quartered 1/2 cup plus 2 teaspoons extra-virgin olive oil Kosher salt 2 large cloves garlic, thinly sliced 8 large fresh basil leaves + 1/4 cup picked leaves for salad One 15-ounce can (about 1 1/2 cups) chickpeas, rinsed and drained 2 tablespoons plus 1/2 teaspoon freshly squeezed lemon juice 1/4 teaspoon Kosher salt Freshly ground black pepper Two 3-ounce flatbreads, toasted or warmed through 2 cups arugula, packed 2 ounces ricotta salata (about 1/4 cup), thinly sliced Directions 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. 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. 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. 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. Make Ahead The hummus can be refrigerated for up to 4 days. Rate it Print