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Socca with Roasted Roots and Golden Hummus

Servings 4
Author Ashley

Ingredients

For the Socca

  • 2 cups chickpea flour
  • 3 1/2 cups warm water
  • 6 tablespoons olive oil
  • sea slat + fresh pepper, to taste
  • 2 avocados, sliced
  • a few handfuls sprouts of choice

Roasted Roots

  • 6 carrots, halved lengthwise
  • 1 bunch radishes, halved and leaves removed
  • 2/3 cup cherry tomatoes
  • 1/2 cup red grapes
  • 1 tablespoon avocado oil
  • 1/2 teaspoon za'atar
  • sea salt and pepper to taste

Golden Hummus

  • 2 cups cooked chickpeas
  • 5 cloves roasted garlic
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 3 teaspoons curry powder
  • 1 teaspoon turmeric powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon chipotle powder
  • fresh black pepper, to taste
  • 2-3 tablespoons water

Additional Topping Options

  • Nutritional yeast
  • Hemp Seeds
  • Za'atar

Instructions

For the Socca

  • In a medium mixing bowl whisk the chickpea flour, warm water, oil and salt + pepper. Cover and leave to sit for at least an hour. I like to make the socca batter in the morning or the night before I'm planning on using it.
  • When you are ready to cook the socca, heat a 8 inch frying pan over medium heat and lightly grease it with an oil of your choosing. I use a crêpe pan for my socca, but a regular frying pan will work.
  • Add approximately half a cup of batter to the pan and give it a good whirl until it is evenly spread out. Cook the socca until it comes away easily from the pan. This can take anywhere between 5-8 minutes. Gently flip the socca and cook for a further 1-2 minutes. Transfer to a plate. 
  • Repeat with remaining batter.

For the Roasted Roots

  • Preheat the oven to 400ºF and line a baking sheet with parchment. Prepare the vegetable by washing, removing the leaves and slicing them in half. Transfer the veg to your prepared baking tray. Leave the tomatoes and grapes whole.
  • Pour the oil over the vegetables and grapes along with the za'atar, salt and pepper then give them a good toss. Place in the preheated oven and bake for 25-30 minutes, flipping halfway through.

For the Golden Hummus

  • Preheat the oven to 400ºF. Cut the top off of a bulb of garlic so all the cloves are showing. Rub the bulb with some oil, then roast on a baking sheet in the oven for about 15 min or until the cloves are soft and can be easily squeezed out of their skin.
  • Combine all the hummus ingredients in the bowl of a food processor. Blend until smooth, taste, then adjust flavours to your liking. You will have extra hummus left over (yay!).

Assembling the Socca

  • To assemble the socca, spread with hummus, top with the roasted veg, some sliced avocado and a handful of sprouts. I like to put all the ingredients out on the table and let people create their own socca masterpieces.