Time: 1 hour 20 min.
Complexity: easily
Servings: 4

To make chickpea flatbreads, follow the simplest method: mix a dough with ready-made hummus, adding a little flour, water, and spices. Bake the flatbreads in a skillet in the oven. Serve with a refreshing salad of parsley, olives, and bell peppers in a lemon dressing.

Ingredients:

Cake

• 1 and 1/4 tbsp. hummus (about 300 gr.)
• A generous pinch of ground cumin
• A generous pinch of dried rosemary
• 2 tablespoons extra-virgin olive oil
• 3 tbsp. flour

Salad

• 1 cup fresh parsley leaves, coarsely chopped
• 1 green bell pepper, diced
• 3 green onions, thinly sliced
• 1/3 cup pitted Kalamata olives, chopped
• 1 tbsp extra-virgin olive oil
• Juice of half a lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chickpeas, hummus, sweet pepper, lemon juice, Kalamata olives, rosemary, cumin

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Prepare the flatbread:
  
  In a bowl, combine hummus, 1/3 cup hot water, cumin, rosemary, and 1 tablespoon olive oil. Add flour and a pinch of salt and black pepper. Set the dough aside for 30 minutes.
Step 3
• Heat a 12-inch (30 cm) cast-iron skillet over high heat. Add the remaining 1 tablespoon of olive oil and swirl the pan to coat. Pour in the batter and spread it out to the edges with a spatula. Transfer to the oven and bake until set and crispy golden around the edges, 25-30 minutes. Let the flatbread rest in the skillet for 5 minutes.
Step 4
• Prepare the salad:
  
  Combine parsley, bell pepper, green onions, olives, olive oil, and lemon juice in a bowl. Season with salt and pepper to taste. Arrange the flatbread slices on plates. Serve with the parsley and olive salad.

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