Socca “muffins” 

This dish is dairy free and gluten free and makes for a good snack or lunch

Ingredients

Socca “Muffin”

5g dried yeast

200ml warm water

2g salt

40g cornmeal

80g chickpea flour

Olive oil for cooking

 

Fermented hummus 

400g tinned chickpeas rinsed and drained or 200g dried, soaked and cooked

Pinch of cumin 

Pinch of smoked paprika

1 lemon juiced

80ml olive oil and a little extra for the jar

40g tahini paste

10g maldon sea Salt 

A little water

 

Preparation

Socca “Muffin”

In a tall bowl add the yeast, warm water, chickpea flour and cornmeal. Using a hand blender, blend until everything has been mixed well then add the salt

Cover with cling film and rest for 1 hour

You will need a couple of small rings but failing that cook them like pancakes

Lightly oil the rings

Heat up a small pan with splash of  olive oil, add the rings to the pan and reduce the heat

Pour the mix into the rings, slowly caramelise the bottoms then carefully flip them over

Once you have colour both sides the muffins will be cooked, you can test by inserting a knife. If it comes out clean there ready

Fermented hummus

In a blender add the drained chickpeas, salt, tahini, cumin, paprika  and a splash of water

Blend until a thick puree, adding the olive oil gradually. If you need to add a little more water do so until you have the texture you like, season with lemon juice and taste

You will need a sterilised jar with a tight fitting lid. Pour the mixture in to the jar, cover with olive oil

Leave at room temp for a couple of days. You will see the hummus start to bubble and push though the oil

When the hummus is ready pop it into the fridge, it will keep for ages

For this dish I finished with lots of roasted pumpkin seeds, roasted broccoli, fermented and pickled jalapenos