White Bean Hummus Flatbread

with Crispy Brussels & Roasted Red Peppers

dinner

Food Processor Lemon Leafy Greens Fruit Brussels Sprouts Bell Pepper Beans/Legumes Arugula Dinner Mediterranean Nut-Free High-Protein
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
580
FAT
15g
CARBOHYDRATES
83g
PROTEIN
22g

MAIN INGREDIENTS

  1. 6 oz Brussels sprouts
  2. 1 tsp crushed Aleppo pepper
  3. 13.4 oz cannellini beans
  4. 1 lemon
  5. 2 garlic cloves
  6. 2 multigrain flatbreads
  7. 2 oz roasted red peppers
  8. 2 oz baby arugula
  9. 2 tbsp vegan parmesan
  10. 1 tbsp + 2 tsp (3 tbsp + 1 tsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Nutrition

TOOLS

  • Food Processor
  • Baking Sheet

INSTRUCTIONS

1
Roast the Brussels sprouts

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.

2
Blend the white bean hummus

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.

3
Bake the flatbread

Place the multigrain flatbreads on the oven rack. Toast until lightly browned, 5 to 7 minutes. Drain and roughly chop the roasted red peppers.

4
Make the arugula salad

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.

5
Serve

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!