This summer inspired hummus flatbread is topped with grilled corn, berries and drizzled with a fresh roasted garlic parsley pesto. A great pre-dinner bite!
kosher salt and freshly ground black pepper to taste
water as needed to thin out
For the Flatbread
4flatbreadsuse gluten-free if needed
1/2cuphummus
3/4cupblackberries
3/4cuphalvedpitted cherries
1ear grilled cornkernels sliced off
sea salt for garnish
Instructions
For the Pesto:
Combine all the ingredients except water in a food processor. With processor running, slowly add water until desired consistency (I added about 2 tablespoons for an easily drizzled thickness)
For the Flatbread:
Grill flatbreads until slightly charred and toasted.
Spread hummus on each flatbread and top with blackberries, cherries and grilled corn.
Drizzle with pesto and garnish with a sprinkle of sea salt before slicing and serving.