Veggie Flatbreads with Hummus
- 6Servings
Ingredients
- 1 small bulb fennel, shaved
- 3 tablespoons EVOO
- 4 naan or pocketless pitas
- 3/4 cup hummus
- 1 cup chopped Roasted Squash
- 1 cup chopped Roasted Peppers
- 1/4 cup chopped oil-cured black olives
- 3 tablespoons chopped fresh parsley
Preparation
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.