TODAY’S RECIPE: Socca pancakes with hummus & lemony onions

FRENCH favourite.

Serves: 2 Ingredients

75g (chickpea) flour

2 tsp olive oil

For the topping:

1 red onion, halved and thinly sliced

½ lemon, juiced

4 tbsp hummus

2 tomatoes, cut into wedges

3 coriander sprigs

2 handfuls mixed salad leaves

Method

1 Mix the flour with 180 ml water until fully combined. If you have time, leave to stand for 30 mins. Meanwhile, toss the onion with the lemon juice in a separate bowl.

2 Heat 1 tsp of the oil in a large non-stick frying pan over a low heat and pour in half the batter. Swirl the pan to coat the base evenly and cook for about 6 mins until firm and you can lift the edge of the pancake off the pan. Using a spatula or palette knife, turn the pancake over and cook for 4-6 mins on the other side, until cooked through and crisp at the edge. Keep warm in a low oven while you cook the second pancake in the same way.

3 Spread hummus down the middle of each pancake, then top with the tomatoes, quick-pickled onions, coriander and salad leaves. Fold in half to serve.

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