Name: Socca Pancakes with Hummus & Lemony Onions Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup chickpea flour; 1 cup water; 1/2 tsp salt; 1/2 tsp ground cumin; 1/4 tsp ground turmeric; 1/4 tsp ground paprika; 2 tbsp olive oil, divided; 1 red onion, thinly sliced; 1 tbsp lemon juice; 1/4 cup chopped fresh parsley; 1/2 cup hummus; Salt and pepper to taste

Socca Pancakes with Hummus & Lemony Onions Recipe

Aidan Bressler Modified: November 12, 2023

Photos of Socca Pancakes with Hummus & Lemony Onions Recipe

How To Make Socca Pancakes with Hummus & Lemony Onions

No breakfast is complete without hot stacks of delicious pancakes! You may not be a morning person now, but with our yummy pancake recipes you certainly will be! There’re easy recipes for all kinds of different pancakes. We have thick and thin pancakes and ones with fruits like blueberries and banana. Don’t forget fluffy, Japanese-inspired pancakes! Not to mention pancakes made with potatoes and pumpkins (not flour)! Whatever pancake recipes you want to try, we have it here.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

1 cup chickpea flour
1 cup water
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground paprika
2 tbsp olive oil, divided
1 red onion, thinly sliced
1 tbsp lemon juice
1/4 cup chopped fresh parsley
1/2 cup hummus
Salt and pepper to taste

Instructions

In a medium bowl, whisk together chickpea flour, water, salt, cumin, turmeric, and paprika until smooth. Let the batter rest for 10 minutes.
Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet and spread it evenly to form a pancake. Cook for 2-3 minutes until the edges are crispy and the bottom is golden brown. Flip and cook for another 2 minutes. Repeat with the remaining batter.
In a separate skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the sliced onions and cook until they are caramelized, about 10 minutes. Stir in lemon juice and cook for 2 more minutes. Remove from heat and stir in chopped parsley.
To serve, spread a spoonful of hummus on each pancake. Top with a generous amount of lemony onions. Season with salt and pepper to taste. Enjoy!

Nutrition

Calories : 290kcal
Total Fat : 12g
Saturated Fat : 2g
Cholesterol : 0mg
Sodium : 640mg
Total Carbohydrates : 34g
Dietary Fiber : 7g
Sugar : 4g
Protein : 12g

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