Chickpea-Herb Flatbreads
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.
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Chickpea-Herb Flatbreads
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.
From the Test Kitchen
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.
Nutrition Facts (Chickpea-Herb Flatbreads)
- Per serving:
- 441 kcal ,
- 16 g fat
- (2 g sat. fat ,
- 6 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 0 mg chol. ,
- 847 mg sodium ,
- 62 g carb. ,
- 9 g fiber ,
- 7 g sugar ,
- 16 g pro.