Roasted Vegetable and Hummus Flatbreads

Instructions

1. 1

   Use commercially prepared hummus and ready-to-eat pita breads weighing about 80 g each and measuring 16–18 cm across; check that both contain no animal-derived ingredients. Wash and dry the vegetables. Cut the zucchini into 1 cm-thick half-moons, the pepper into 2 cm pieces and the peeled onion into thin wedges.

2. 2

   Preheat the air fryer to 190°C/375°F for 3 minutes. Toss the vegetables with the olive oil, oregano, garlic powder, salt and black pepper.

3. 3

   Cook the vegetables in three batches of approximately 200 g, arranging each batch in a single layer with small gaps. Air-fry at 190°C/375°F for 12 minutes per batch, shaking after 6 minutes, until tender and lightly browned. Transfer each cooked batch to a clean bowl and cover with a plate. Allow 36 minutes for these three batches.

4. 4

   Spread each pita with 100 g hummus, leaving a small border, and divide the roasted vegetables evenly over the four breads.

5. 5

   Reduce the air fryer to 180°C/355°F. Place one topped pita flat in the basket and cook for 7 minutes, rotating it halfway through. Check the center of the topping with a food thermometer: it must reach 74°C/165°F. If necessary, continue in 1-minute stages until it does. Repeat with the remaining three pitas, allowing about 28 minutes for all four. Transfer finished flatbreads to a plate and cover loosely while the others cook.

6. 6

   Drizzle the lemon juice evenly over the four flatbreads and serve promptly. Total fryer time is approximately 67 minutes, including preheating, with additional time only if needed to reach the checked temperature.