Name: Socca pancakes with hummus & lemony onions
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 2
Ingredients: 75g gram (chickpea) flour; 2 tsp rapeseed or olive oil; 1 red onion halved and thinly sliced; ½ lemon juiced; 4 tbsp hummus; 2 tomatoes cut into wedges; 3 small coriander sprigs; 2 handfuls mixed salad leaves

One socca pancake with hummus & lemony onions

75g gram (chickpea) flour
2 tsp rapeseed or olive oil

For the topping

1 red onion
halved and thinly sliced
½ lemon
juiced
4 tbsp hummus
2 tomatoes
cut into wedges
3 small coriander sprigs
2 handfuls mixed salad leaves

Method

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.