Preheat the oven to 350 degrees and prepare 2 baking sheets with foil or use a nonstick baking sheets. Thoroughly rinse produce and pat dry. Peel onion and slice into thin strips. Slice zucchini and yellow squash into very thin rounds. Stem rosemary and mince leaves. Halve lemon and zest half for garnish. Rinse and drain the chickpeas.

Arrange zucchini and squash on the prepared baking sheet, ensuring there is no overlap. Brush with little olive oil, season with salt and pepper, and sprinkle ⅔ of the rosemary (reserving the rest for garnish) over the zucchini and squash, ensuring even coverage. Place in oven and bake for 8 minutes, then flip slices and bake for another 8 minutes. Remove from oven when zucchini and squash are caramelized. Reserve.

In a food processor or blender, combine the drained chickpeas, garlic cloves, juice of lemon to taste, 1 Tbsp. olive oil (or water, if you prefer a lower fat hummus), and salt and pepper (freshly cracked is best) to taste. Blend until creamy and smooth. If desired, you can add 1 Tbsp. water to make consistency more viscous.

Heat 2 tsp. olive oil and onion slices in a medium pan over medium heat. Spread the onions out evenly over the pan and let cook, stirring occasionally for 5-10 minutes, or until they start to brown. Add salt and pepper to taste.

Add flatbreads to a baking sheet and place in oven to toast on each side for about 4 minutes. Remove from oven and assemble flatbread by spreading with hummus, followed by a few roasted zucchini and squash slices, and caramelized onions, and return to oven for another 5-7 minutes, or until slightly browned and flatbread becomes crisp. Remove from oven.

Top warm flatbreads with baby arugula. With a pizza cutter, slice flatbreads into halves or fourths. Garnish with any remaining rosemary, a crack of fresh sea salt and black pepper, and any lemon zest to taste, if desired. These also make delicious and easy party appetizers!