Vegan Breakfast Flatbread

Plan for: 10 minutes
Yield: 6-8 Slices or 3-4 servings

Sharing is caring!


  • 1 8oz tub of Hope Jalapeno Cilantro Hummus
  • 1 Pre-baked flatbread (make your own or use store-bought)
  • Vegan egg substitute (We love JUST egg, can also do a tofu scramble)
  • Plant-based chorizo (We love Abbot’s Butcher)
  • Sautéed red onion and peppers

Garnish: sliced jalapenos, fresh cilantro

Blender cilantro lime hummus sauce: ½ tub of Hope Jalapeno Cilantro Hummus, juice of 1 line, handful of cilantro, 2-4 tbsp of olive oil, blend until smooth


  1. Cook the flatbread as directed or make your own.
  2. While the flatbread is cooking—sauté peppers and onions for 3-4 min, add plant-based chorizo over medium heat, cook until browned. Pour the egg substitute into a skillet over medium high heat, pull across the pan and allow the mixture to set until the liquid is cooked through.
  3. Make the cilantro lime hummus blender sauce: add all ingredients to a blender and blend until smooth.
  4. Assemble the flatbread: Spread HOPE Jalapeno Cilantro Hummus onto your cooked and slightly cooled flatbread. Top with egg substitute, peppers, onions, and plant-based chorizo, garnish with fresh cilantro and jalapenos. Drizzle the cilantro lime hummus sauce over the flatbread (optional). Cut into slices and serve.

You like this recipe? You might enjoy these as well!

Hummus Toast

Brunch Bites: Hummus Toast 3-Ways


Hummus and Asparagus Toast with Soft Boiled Eggs