Mushrooms with socca bread and hummus
This recipe uses the simple chickpea in all three elements of the dish, showcasing its versatile nature.
Ingredients
For the socca bread
- 200g/7oz gram flour
- 1 tsp salt
- 5½ tbsp olive oil, plus extra for frying
For the crispy mushrooms
- 200g/7oz Portobello mushrooms, finely chopped
- 200g/7oz chestnut mushrroms, finely chopped
- 1 green chilli, thinly sliced
- 3 spring onions, trimmed and thinly sliced
- 1 garlic clove, thinly sliced
- 1 banana shallot, peeled and thinly sliced
- 2 tbsp cooked or tinned chickpeas, deep-fried
- salt and freshly ground black pepper
For the hummus
Method
For the socca bread, put the gram flour in a large bowl. Add the salt and olive oil, then gradually pour in enough water (approximately 500ml/18fl oz) to make a batter with the consistency of double cream. Leave to stand for 1 hour. Heat a glug of oil in a frying pan. Pour in a little of the batter to make a layer around 5mm/¼in thick. Cook for 1–2 minutes, flip over and cook for another 2 minutes. Set aside and keep warm. Repeat until all the batter has been used up.
Heat some oil in a a frying pan and fry he mushrooms until soft. Add the chilli, spring onion, garlic and shallot to the pan and fry until softened. Mix with the deep-fried chickpeas. Season with salt and pepper.
For the hummus, place all of the ingredients in a food processor and blitz until smooth. Season with salt and pepper.
To serve, spread the hummus on the socca bread and top with the mushroom and chickpea mixture.