White Bean Hummus Flatbread

Preheat the oven to 450°F. Thinly slice the radishes. With a peeler, peel the asparagus into ribbons. Peel the garlic cloves and roughly chop. Zest and halve the lemon. Pick the basil leaves. Drain and rinse the cannellini beans.

Add the cannellini beans to a food processor along with just half the chopped garlic, juice from half the lemon, ¼ tsp salt, a pinch of pepper, and 1 tbsp olive oil. Blend the white bean hummus until smooth. Add the hummus to a bowl and wipe the food processor clean.

Add the cashews, basil leaves, remaining chopped garlic, 2 tbsp olive oil, and a pinch of salt and pepper to the, now empty, food processor. Blend the cashew pesto until smooth.

Place the multigrain flatbreads directly on the oven rack and bake until lightly toasted, about 5 to 7 minutes. Once the flatbreads are toasted, spread on the white bean hummus, and dollop with cashew pesto. Top with green peas, sliced radishes, and shaved asparagus. Sprinkle the white bean hummus flatbreads with lemon zest and squeeze over the remaining lemon juice.