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Holiday Hummus Wreath

cook time
30 Minutes
Flute bread


  • 2 California Goldminer® Sourdough Flute bread, cut diagonally into ½-inch thick slices
  • 10 oz. hummus
  • 1 cup baby spinach
  • ½ cup pine nuts
  • 1 cup sun dried tomatoes
  • ⅔ cup Feta cheese
  • Freshly ground black pepper, to taste
  • 1 tbsp. olive oil


  1. Preheat oven to 400°F. Place bread slices on a large baking sheet and toast in oven for 10 minutes. Remove from oven and cool.
  2. Top each slice with a generous layer of hummus, followed by 1–2 spinach leaves. Layer pine nuts, sun dried tomatoes and Feta, followed by black pepper.
  3. Arrange topped slices on a plate to form a ring/wreath shape. Drizzle with olive oil. Add a ribbon or other holiday accent in place of 1–2 slices, if desired.
Serving: 12-16
Course: appetizer,

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