Mushrooms with socca bread and hummus
This recipe uses the simple chickpea in all three elements of the dish, showcasing its versatile nature.
For the socca bread
For the crispy mushrooms
For the hummus
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.