Place racks in upper and lower thirds of oven and preheat to 500 degrees . In bowl, combine fennel and 1 tbsp. EVOO. Brush naan on both sides with remaining 2 tbsp. EVOO; place on 2 baking sheets. Spread 3 tbsp. hummus on each naan; divide fennel among naan. Bake until toasted, 10 minutes. Sprinkle with squash, peppers and olives and bake until crisp, 5 minutes. Top with parsley.
