Chickpea Flatbread With Parsley-Olive Salad

Total Time:
1 hr 20 min
45 min
35 min

4 servings

  • For the Flatbread:
  • 1 1/4 cups hummus (about a 10-ounce container)
  • Generous pinch of ground cumin
  • Generous pinch of dried rosemary
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons all-purpose flour
  • Kosher salt and freshly ground pepper
  • For the Salad:
  • 1 cup fresh parsley leaves, roughly chopped
  • 1 green bell pepper, diced
  • 3 scallions, thinly sliced
  • 1/3 cup pitted kalamata olives, chopped
  • 1 tablespoon extra-virgin olive oil
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground pepper
  • 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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