Recipe courtesy of Food Network Kitchen
Chickpea Flatbread With Parsley-Olive Salad
Total:
1 hr 20 min
Active:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

For the Flatbread:
For the Salad:

Directions

Make the flatbread: Preheat the oven to 450 degrees F. Whisk the hummus, 1/3 cup hot water, the cumin, rosemary and 1 tablespoon olive oil in a bowl. Whisk in the flour and a pinch each of salt and pepper. Set the batter aside, 30 minutes.

Heat a 12-inch cast-iron skillet over high heat. Add the remaining 1 tablespoon olive oil and swirl to coat the pan. Pour in the batter and spread to the edges with a spatula. Transfer to the oven and bake until firm, and crisp and golden around the edges, 25 to 30 minutes. Let sit 5 minutes in the pan.

Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.

Use a spatula to scrape shards of the flatbread onto plates. Serve with the parsley-olive salad.

Photograph by Kana Okada

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