Socca pancakes with hummus & lemony onions
Enjoy socca pancakes with hummus and lemony onions for brunch. The batter is made with chickpea flour which delivers a crisp texture as well as plenty of nutrients
- Serves: 2 persons
- 75g gram (chickpea) flour
- 2tsp rapeseed or olive oil
- 1red onion, halved and thinly sliced
- ½lemon, juiced
- 4tbsp hummus
- 2tomatoes, cut into wedges
- 3small coriander sprigs
- 2handfuls mixed salad leaves
Step 1Mix the flour with 180ml water until fully combined. If you have time, leave to stand for 30 mins. Meanwhile, toss the onion with the lemon juice in a separate bowl.
Step 2Heat 1 tsp of the oil in a large non-stick frying pan over a low heat and pour in half the batter. Swirl the pan to coat the base evenly and cook for about 6 mins until firm and you can lift the edge of the pancake off the pan. Using a spatula or palette knife, turn the pancake over and cook for 4-6 mins on the other side, until cooked through and crisp at the edge. Keep warm in a low oven while you cook the second pancake in the same way.
Step 3Spread hummus down the middle of each pancake, then top with the tomatoes, quick-pickled onions, coriander and salad leaves. Fold in half to serve.