For those of you not familiar with socca, a traditional flat bread from the south of France, it’s hard to describe it’s addictively good taste. It’s very filling, low in oil, high in protein and naturally gluten free. And so simple!
It only really needs 3 ingredients-chickpea flour, water and salt. In Provence, it’s traditionally made in pizza ovens, but turns out equally well in a cast iron skillet. One of the intriguing qualities it has is the ability to cook into a thin crepe-like consistency, or bulk up and rise into a thicker pancake.
The longer and higher the heat that you cook with the crispier it becomes. It makes a great gluten free pizza crust.
In France it’s eaten alone as an on-the go snack. I wanted to play around with it as a thin crepe, so I added a little tapioca flour to make it more pliable, and I also added turmeric to make the color harmonize with the butternut squash.
I also love the crumbled Kite Hill cheese on top! You can use any vegan cheese.
I am true squash lover (and who isn’t??), but this is my first time trying a butternut hummus, and I absolutely loved the results. It’s very moist and not as thick as traditional hummus, but sooo health and full of flavor!
- For the socca:
- 1½ cups chickpea flour
- 2 cups water
- 1 clove garlic, minced
- ½ teaspoon baking powder
- 1½ teaspoons tapioca flour
- ¼ teaspoons black pepper
- 1 teaspoon turmeric powder
- 1 15 oz can of chickpeas, drained
- 1 large butternut squash, roasted and skin removed
- 3 cloves garlic, peeled and chopped
- 1 Tablespoon olive oil(optional)
- 2 teaspoons salt (or to taste)
- 2 teaspoons cumin, ground
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne (optional)
- juice of 1 lemon
- 4 oz. Kite Hill almond cheese
- 2 oz. organic edible marigolds
- 1 small head frisee
- black pepper
- Mix all the ingredients together in a bowl and whisk well until all the lumps are gone.
- Heat a cast iron pan or non stick skillet over medium heat. When the pan is hot, ladle some of the batter into the pan in a thin layer. You can make them as thin as a crepe or thick as a pancake, depending on your taste.
- Cook until the bottom is golden brown and bubbles have formed on the top.
- Flip the socca and cook to the desired crispiness.
- Remove from the pan and finish cooking the rest of the batter.
- Pre-heat the oven to 350F.
- Cut the butternut squash lengthwise and scoop out the seeds. Place cut side down on a sheet pan and roast for 1 hour until tender.
- Allow to cool a little and scoop out the flesh. Discard the skin.
- Add the butternut flesh to a food processor. Add the garbanzo beans olive oil, cumin, smoked paprika, cayenne and lemon juice. Process until smooth. Season with salt and pepper to taste.
- To serve:
- Spread some of the hummus onto the cooked socca. Sprinkle with marigold leaves, crumble the Kite Hill almond cheese and top with pieces of frisee lettuce or other greens. Serve immediately.