Socca with butternut hummus
Recipe type: Appetizer
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 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
For the butternut hummus:
  • 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
For garnish:
  • 4 oz. Kite Hill almond cheese
  • 2 oz. organic edible marigolds
  • 1 small head frisee
  • black pepper
For the socca:
  1. Mix all the ingredients together in a bowl and whisk well until all the lumps are gone.
  2. 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.
  3. Cook until the bottom is golden brown and bubbles have formed on the top.
  4. Flip the socca and cook to the desired crispiness.
  5. Remove from the pan and finish cooking the rest of the batter.
For the butternut hummus:
  1. Pre-heat the oven to 350F.
  2. 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.
  3. Allow to cool a little and scoop out the flesh. Discard the skin.
  4. 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.
  5. To serve:
  6. 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.
Recipe by Plant Craft at