Parsley Socca With A Tomato Flavored Hummus

Nov 27

Two chickpeas dishes on the same “page”… Pair a delicious, golden socca with a sun-dried-tomato-flavored hummus for a comforting combination. A good olive oil to tie everything together and a pinch of toasted sesame seeds put the final touches on this tasty yet simple dish.

The recipe

The hummus

In a blender, add the chickpeas plus about 100 ml of their liquid (from the can, or your cooking water), olive oil, toasted sesame seeds, dried tomatoes, lemon juice and sweet pepper powder. Blend on medium-low speed for about 1 minute, until you get a smooth, rich texture.

Tip: Adding 1-2 ice cubes just before blending helps trapping more air, making the hummus will more fluffy and foamy.

Prepare the socca batter

In a medium bowl, add the chickpeas flour, chopped parsley, toasted sesame seeds, olive oil and salt. Pour in water slowly, while whisking. Continue whisking until smooth…

A whisk works well, but a low-speed mixer or a kitchen machine makes the texture even better.

Let the batter rest for at least 30 minutes at room temperature (or refrigerate for a few hours if preparing ahead).

Bake the socca

Preheat the oven to 250C with ventilation.

Place a round baking tray or an oven-suitable skillet inside to heat up - it must be very hot.

Using gloves, carefully remove the hot tray.

Pour in a little olive oil if needed then immediately pour the batter.

(You can also use balking paper)

Help yourself with a spoon if you consider.

Bake for 20-25 minutes, until golden with lightly charred spots.

Serve

Slice the warm socca and serve it with a generous spread of tomato hummus.