Photo: Chickpea Flatbread With Parsley-Olive Salad Recipe
Ingredients
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
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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