Chickpea Flatbread With Parsley-Olive Salad (Food Network Kitchens) |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.
4. Use a spatula to scrape shards of the flatbread onto plates. Serve with the parsley-olive salad.
5. Photograph by Kana Okada
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