Hummus Flatbread Lemon Butter Board
Lemon butter topped with kalamata olives, sliced cherry tomatoes, crumbled Greek Feta, toasted pine nuts, and za’atar seasoning. Served with a side of warm hummus flatbread pita points for dipping.
Servings 6
Ingredients
Hummus Lemon Butter Board
- 1 cup(s) Lemon Butter Softened
- 2 tbsp(s) Kontos® Pitted Kalamata Olives Sliced
- 0.25 cup(s) Cherry Tomatoes Halved
- 2 tbsp(s) Kontos® Greek Feta Crumbled
- 1 tbsp(s) Toasted Pine Nuts
- As Needed As Needed Za'atar Seasoning
- 6 Each Kontos® Hummus Flatbread
Lemon Butter
- 8 oz. Unsalted Butter Softened
- 1 fl. oz. Lemon Juice Fresh
Instructions
Hummus Flatbread Lemon Butter Board
- Pre-heat a convection oven to 400 Degrees.
- Cut each flatbread in to 8 equal chips and place them on a sheet pan lined with parchment paper and a grill rack.
- Bake for 7 minutes or until chips are crisp and golden.
- Assemble by spreading lemon butter across a wooden board.
- Evenly top the butter board with kalamata olives, cherry tomatoes, crumbled feta, toasted pine nuts, and za'atar seasoning.
Lemon Butter
- Add butter and lemon juice to the bowl of a stand mixer fitted with a whisk attachment.
- Whisk on low speed for 15-30 seconds or until smooth and lemon is well incorporated.
- Use immediately or transfer in to an airtight container and refrigerate until needed.