Tabouli Mezze Bowls

Preheat oven to 425°F. Peel the carrots and cut into 2 inch long sticks. Transfer to a baking sheet and toss with 2 tsp vegetable oil, ground sumac, and a pinch of salt and pepper. Roast the carrots until tender and browned on the bottom, about 12 to 15 minutes.

Drain, rinse, and dry the cannellini beans. Zest and halve the lemon. Peel and mince the garlic. Peel and thinly slice the shallot. Pick the mint leaves from the stems.

Add just ½ cup cannellini beans, lemon zest, just half of the minced garlic, sliced shallot, 2 tbsp olive oil, and a pinch of salt and pepper to a small bowl. Stir to combine and let the beans marinate until plating.

Add the remaining cannellini beans, lemon juice, remaining garlic, mint leaves, green peas, 2 tbsp olive oil, and a pinch of salt and pepper to a food processor. Blend until smooth, about 2 to 3 minutes.

Pop the flatbread into the oven to toast, about 5 to 7 minutes. Remove from the oven and cut into 8 triangles. Divide the tabouli between bowls. Serve alongside the sumac roasted carrots, marinated cannellini beans, and mint pea hummus. Enjoy with the warm flatbread. Dig in!