Chickpea Flatbread With Parsley Olive Salad
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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