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Merguez and Hummus Flatbread

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Author Lauren Keating


  • ½ pound merguez lamb sausage
  • 4 naan flatbreads 3 ounces each
  • 8 Tablespoons Sabra classic hummus
  • 1 teaspoon za'atar
  • ½ cup crumbled feta
  • 1 Tablespoon chopped fresh mint


  • Heat the oven to 400ºF.
  • Remove the casing from the merguez and discard. Crumble the sausage into a pan set over medium high heat. Sauté until just cooked through, 4-5 minutes. Drain.
  • Arrange the flatbreads on a baking sheet. Spread each flatbread with 2 tablespoons hummus; season with za'atar. Top with cooked merguez and feta.
  • Bake 13-15 minutes, or until the flatbreads are crisp and golden brown around the edges. Remove from the oven and top with mint.