Chickpea Flatbread With Parsley-Olive Salad

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

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Level: Easy
Total: 1 hr 20 min

Prep: 45 min
Cook: 35 min

Yield: 4 servings

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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