Green Pea Hummus Roasted Veggie Flatbreads

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.