Ben Ford’s Summer Garden Flatbread

Ben Ford’s Summer Garden Flatbread

Use Chef Ben Ford’s simple gourmet recipe to make this tasty flatbread.

5 col

1 eggplant
1 zucchini
Olive oil
Salt and pepper
Lavash bread (or other flatbread)
1/4 cup white bean hummus (separate recipe below)
1/4 cup chutney
6 leaves torn basil


  1. Preheat the oven to 450°F, as well as preheat the grill.
  2. Slice the eggplant and zucchini thin, and drizzle with a little olive oil. Season with salt and pepper to taste. Grill the eggplant and zucchini until they have grill marks on both sides. Remove from the grill and set aside. This step can be done in a large sauté pan too.
  3. Coat the lavash bread with the hummus. Add thin layers of eggplant and zucchini, and drizzle on the chutney.
  4. Place directly on the middle rack of the oven (without a baking sheet). Bake until golden brown, about 5-6 minutes.
  5. Remove from oven and garnish with torn chutney and basil leaves.

White Bean Hummus Recipe


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1/4 cup olive oil
2 garlic cloves, peeled and sliced
1 1/2 cups cooked white beans, rinsed and drained
2 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/4 tablespoon salt
1 pinch cayenne pepper


  1. Combine olive oil and garlic in a saucepan over medium heat until the garlic is lightly browned. Let cool and set both the olive oil and garlic separately off to the side.
  2. Place white beans in food processor and add the toasted garlic, lemon juice and cumin. Process until smooth.
  3. Carefully pour in the remaining olive oil while the processor is running. Season with salt and cayenne pepper to taste.

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