Preheat oven to 375°F. Brush eat flatbread with lemon juice and sprinkle with Kosher salt and freshly ground black pepper. Cut into chip shapes and place in a single layer on baking trays lined with aluminum foil sprayed with nonstick cooking spray. Bake for 5-7 minutes until chips are golden brown and crisp. Remove from oven and allow to cool.
In a food processor, puree hummus with cooked sweet potato flesh (skins discarded) until smooth and well combined.
Top chips with sweet potato hummus, two slices apple, a little shallot, and sprinkle of parsley. Devour.