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Prep time
1 hour
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Cook time
20 minutes
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Serves
40
Author Notes
Get ready to transport your taste buds to the sunny hills of Southern France with this innovative recipe created by Stephan Paroche and Justine Viano from La Table de Castigno in Assignan. Inspired by the traditional Socca, a savory chickpea flour pancake, and infused with the vibrant flavors of turmeric, this dish is a delightful fusion of Mediterranean and Middle Eastern cuisines. Perfect for a light lunch, appetizer, or snack, these Turmeric Hummus Soccas will surely impress your guests with their unique blend of textures and spices. —damianotrulli
Ingredients
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500 grams
chickpea flour
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500 grams
all-purpose flour
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4
whole eggs
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100 milliliters
heavy cream
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1 liter
milk
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10 grams
salt
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10 grams
baking powder
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500 grams
cooked chickpeas
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50 grams
toasted sesame seeds
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50 grams
sesame oil
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1
garlic clove
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2
lemon juices
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5 grams
turmeric
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100 grams
olive oil
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1 pinch
Salt and pepper
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1 bunch
of chives
Directions
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For the Socca:
In a Thermomix or food processor, combine chickpea flour, all-purpose flour, heavy cream, salt, baking powder, milk, and eggs.
Pass the mixture through a sieve and let it rest in the refrigerator overnight.
Cook small pancakes in lightly oiled blinis pans until golden brown. Set aside.
Just before serving, crisp the soccas on a griddle.
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For the Turmeric Hummus:
In a blender, combine cooked chickpeas, toasted sesame seeds, sesame oil, lemon juice, garlic, turmeric, salt, and pepper.
Gradually add olive oil until smooth and creamy.
Pass the hummus through a sieve and transfer it into a piping bag.
When ready to assemble, pipe the hummus onto each socca, sprinkle with chopped chives, and season with freshly ground pepper.
Serve immediately and enjoy the burst of flavors!
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