Chickpea Flatbread With Parsley-Olive Salad

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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