Mediterranean Flatbread

Preheat the oven to 425°F to toast the flatbread. Peel and mince the garlic. Thinly slice the rainbow chard stems and roughly chop the leaves. Roughly chop the apricots. Drain, rinse, and dry the chickpeas.

Halve the lemon. To a food processor, add the lemon juice, chickpeas, garlic, dried oregano, 3 tbsp olive oil, and a pinch of salt and pepper. Blend until smooth, about 2 to 3 minutes.

Place the flatbread directly on the oven rack and toast until lightly browned and crispy, about 5 to 6 minutes.

Place a large nonstick skillet over medium high heat with 2 tsp olive oil. Once the oil is hot, add the rainbow chard stems and a pinch of salt and pepper. Cook, stirring occasionally, until tender, about 2 to 3 minutes. Add the chard leaves and cook until wilted, about 1 minute.

Evenly spread the oregano hummus onto the toasted flatbreads. Top with sauteed chard and chopped apricots. Dollops with scallion cashew cheese. Enjoy!