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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 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
Instructions
Step 1
Mix 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 2
Heat 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 3
Spread hummus down the middle of each pancake, then top with the tomatoes, quick-pickled onions, coriander and salad leaves. Fold in half to serve.