White Bean Hummus Flatbread

Preheat the oven to 425°F. Trim the Brussels sprouts and thinly slice. On a baking sheet, toss the sliced Brussels sprouts with 1 tsp olive oil, a good pinch of salt and pepper, and as many of the Aleppo pepper flakes as you’d like. Bake until browned and crispy, about 10 to 12 minutes.

Drain and rinse the cannellini beans. Add the beans to a food processor along with the garlic cloves, just 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and a pinch of pepper. Blend the hummus until smooth.

Place the multigrain flatbreads directly on the oven rack. Bake until lightly toasted, about 5 to 7 minutes. Drain and roughly chop the roasted red peppers.

Add the baby arugula to a medium bowl. Add the remaining lemon juice, 1 tsp olive oil, and a pinch of salt and pepper. Toss the baby arugula salad well to combine.

Once the flatbread is toasted, spread on the white bean hummus. Top with chopped roasted red peppers, crispy Brussels sprouts, and sprinkle with parmesan. Serve with the baby arugula salad. Bon Appétit!