White Bean Hummus Flatbread
with Crispy Brussels & Roasted Red Peppers
- 6 oz Brussels sprouts
- 1 tsp crushed Aleppo pepper
- 13.4 oz cannellini beans
- 1 lemon
- 2 garlic cloves
- 2 multigrain flatbreads
- 2 oz roasted red peppers
- 2 oz baby arugula
- 2 tbsp vegan parmesan
- 1 tbsp + 2 tsp (3 tbsp + 1 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Food Processor
- Baking Sheet
Preheat the oven to 400°F. Trim and thinly slice the Brussels sprouts. Add sliced Brussels sprouts, 1 tsp (2 tsp) olive oil, a pinch of salt and pepper, and just half the Aleppo pepper to a baking sheet. Roast until Brussels sprouts are browned and crispy, 9 to 11 minutes.
Drain and rinse the cannellini beans. Halve and juice the lemon(s). Peel the garlic. Add cannellini beans, just half the lemon juice, peeled garlic, 1 tbsp (2 tbsp) olive oil, ½ tsp (1 tsp) salt, and a pinch of pepper to a food processor. Blend the white bean hummus until smooth, scraping down the sides as needed.
Place the multigrain flatbreads on the oven rack. Toast until lightly browned, 5 to 7 minutes. Drain and roughly chop the roasted red peppers.
Add the remaining lemon juice, baby arugula, 1 tsp (2 tsp) olive oil, and a pinch of salt and pepper to a medium bowl. Toss the baby arugula salad.
Top the toasted multigrain flatbreads with white bean hummus. Add crispy Brussels sprouts, chopped red peppers, and parmesan. Serve with the baby arugula salad. Dig in!