This need not be eaten on pizza crust; I just happened to have a couple floating around in the freezer when I made it. Use crackers, make bruschetta, or even just bake it in a small casserole dish and serve with raw vegetables or some sort of chip. You may want to reserve cooking water and add a little of that– or broth–if you’re making a dip instead of a spread.

Chickpea and Olive Flatbread

2/3 c cooked or canned chickpeas, drained
1/4 c black olives, coarsely chopped
1/4 c grated pecorino romano
1 T olive oil
1 T balsamic vinegar
1 T dried oregano
1 T dried basil (fresh would be better… but it’s winter)
1 clove garlic, minced very finely
Black pepper to taste
1 small, thin pizza crust or brown rice tortilla, toasted

Mash around halt the chickpeas with the back of a fork, spoon, or using a potato masher. Mix in the olive oil, vinegar, garlic, dried herbs, cheese, and olives. Add black pepper to taste. Spread on bread, a pizza crust, or toasted tortilla and bake for about 10 minutes, or until the bread is slightly crispy and the topping is heated through.