Recipes and Cooking Green Pea Hummus Roasted Veggie Flatbreads Hummus isn't just for dipping. Here we've turned green peas into a spread that serves as the base to these vegetarian flatbreads. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on August 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 15 mins Cook Time: 45 mins Bake Time: 10 mins Total Time: 1 hrs 10 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cup vegetable broth ⅔ cup dried split peas, rinsed and drained 3 cloves garlic, minced ¾ teaspoon ground coriander ¾ teaspoon ground cumin ½ teaspoon salt ½ teaspoon black pepper 1 lemon 3 tablespoon olive oil 1 tablespoon tahini (sesame seed paste) 1 1 pound eggplant, trimmed and cut into 1-inch pieces 2 cup sliced zucchini 1 medium red or yellow bell pepper, cut into bite-size strips 1 medium red onion, cut into wedges 4 individual flatbreads Lemon wedges Directions For hummus, in a small saucepan combine broth, split peas, 2 of the garlic cloves, 1/2 tsp. of the coriander, 1/2 tsp. of the cumin, 1/4 tsp. of the salt, and 1/4 tsp. of the black pepper. Bring to boiling; reduce heat. Simmer, covered, 45 minutes or until very tender and liquid is absorbed. Cool slightly. Remove 2 tsp. zest and squeeze 3 Tbsp. juice from lemon. Transfer broth mixture to a food processor. Add 1 tsp. of the lemon zest, the lemon juice, 1 Tbsp. of the oil, and the tahini. Cover and process until smooth. Meanwhile, preheat oven to 425°F. In a 15x10-inch baking pan combine eggplant, zucchini, bell pepper, onion, and remaining 1 garlic clove. Drizzle with remaining 2 Tbsp. oil and sprinkle with remaining coriander, cumin, salt, and black pepper; toss to coat. Roast 20 minutes or until vegetables are tender and starting to brown, stirring once. Remove from oven. Stir in remaining 1 tsp. lemon zest. Place flatbreads on a large baking sheet. Bake 5 minutes. Spread flatbreads with hummus and top with roasted vegetable mixture. Bake 5 minutes more or until heated through. Serve with lemon wedges and, if desired, drizzle with additional oil. Rate it Print Nutrition Facts (per serving) 428 Calories 16g Fat 59g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 428 % Daily Value * Total Fat 16g 21% Saturated Fat 2g 10% Sodium 847mg 37% Total Carbohydrate 59g 21% Total Sugars 10g Protein 19g Vitamin C 44.7mg 224% Calcium 104mg 8% Iron 4.3mg 24% Potassium 698mg 15% Folate, total 47mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.