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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Chickpea Flatbread With Parsley-Olive Salad

Total:: 1 hr 20 min
Prep:: 45 min
Cook:: 35 min

Yield:: 4 servings

Level:: Easy

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

Courtesy of Food Network Magazine

My Private Notes

Name: Chickpea Flatbread With Parsley-Olive Salad
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 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; 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