Poet and cook Darius Lantz prepares creative hors d’oeuvres for our monthly Poetry Coffeehouses. Here he offers a recipe for flatbread that can be served as an hors d’oeuvres with or without a topping, as a soup accompaniment, or as a healthy snack.
- 2 cups chickpeas (garbanzo beans)
- 3 garlic cloves
- 3/4 cup of olive oil
- 1/2 cup white onion chopped
- 1 cup of cornmeal
- 1/2 cup of tahini
- Juice of 2 limes
- Salt and pepper to taste
- cilantro and kalamata olives chopped, reserved for garnish
Combine all ingredients in food processor until smooth.
Spread mixture in small shallow pan and bake at 350F for 15-20 minutes until golden.
Garnish with kalamata olives and cilantro.