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.

Ingredients:

• 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

Directions:

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.