Chickpea Flatbread With Parsley-Olive Salad

Ingredients

• 1 pinch rosemary dried generous
• 3 tablespoons flour all-purpose
• 1 cup parsley leaves fresh roughly chopped
• 1  bell pepper diced green
• 1 pinch ground cumin generous
• 1.3 cups water ( a 10-ounce container)
• 0.5  juice of lemon 
• 0.3 cup kalamata olives pitted chopped
• 4 servings kosher salt and pepper freshly ground
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 3  scallions thinly sliced

Equipment

• bowl
• frying pan
• oven
• whisk
• spatula

Directions

1. Make the flatbread: Preheat the oven to 450 degrees F.
2. Whisk the hummus, 1/3 cup hot water, the cumin, rosemary and 1 tablespoon olive oil in a bowl.
3. Whisk in the flour and a pinch each of salt and pepper. Set the batter aside, 30 minutes.
4. Heat a 12-inch cast-iron skillet over high heat.
5. Add the remaining 1 tablespoon olive oil and swirl to coat the pan.
6. Pour in the batter and spread to the edges with a spatula.
7. Transfer to the oven and bake until firm, and crisp and golden around the edges, 25 to 30 minutes.
8. Let sit 5 minutes in the pan.
9. Make the salad: Toss the parsley, bell pepper, scallions, olives, olive oil, lemon juice and salt and pepper to taste in a bowl.
10. Use a spatula to scrape shards of the flatbread onto plates.
11. Serve with the parsley-olive salad.
12. Photograph by Kana Okada