
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