Recipes and Cooking Chickpea-Herb Flatbreads 5.0 (2) The "sauce" for this Mediterranean pizza-like recipe is a chunky spin on hummus that's made with chickpeas, tahini (sesame seed paste), and piles of fresh herbs. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 18, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Total Time: 20 mins Servings: 6 Yield: 6 flatbreads Jump to Nutrition Facts Ingredients ½ cup tahini (sesame seed paste) ⅓ cup water 1 clove garlic, minced 2 tablespoon lemon juice Kosher salt 2 cup mixed herbs such as fresh parsley, mint and cilantro leaves 2 15 ounce cans chickpeas, rinsed and drained ½ teaspoon ground cumin 1 pint cherry or grape tomatoes, halved 1 medium English cucumber, sliced 6 green onions, sliced 1 tablespoon olive oil ⅛ teaspoon freshly ground black pepper 6 flatbreads, pita bread rounds, or naan 1 lemon, cut into wedges Directions For sauce: In a small bowl whisk together tahini, water, and garlic until smooth. Set aside 2 tablespoons. Stir lemon juice and salt into remaining sauce. Thin to drizzling consistency with water, if necessary. In a food processor combine 1 1/2 cups herbs and reserved 2 tablespoons sauce. Pulse until finely chopped. Add chickpeas, cumin, and 1/2 teaspoon salt; pulse to form a coarse spread. For salad: In a large bowl combine tomatoes, cucumber, green onions, and remaining 1/2 cup herbs. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; toss. Spread chickpea mixture on each flatbread. Top with salad; drizzle with sauce. Serve with lemon wedges. Tips The base of this flatbread dish is a chunky spin on hummus, made with chickpeas, tahini (sesame seed paste), lemon, cumin, and lots of herbs. Rate it Print Nutrition Facts (per serving) 441 Calories 16g Fat 62g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 441 % Daily Value * Total Fat 16g 21% Saturated Fat 2g 10% Sodium 847mg 37% Total Carbohydrate 62g 23% Total Sugars 7g Protein 16g Vitamin C 42.5mg 213% Calcium 169mg 13% Iron 5.1mg 28% Potassium 627mg 13% Folate, total 168.9mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.