CARROT CHICKPEA DIP
This hummus-like dip is great on everything. I particularly love it on avocado toast with some fermented veggies on top but if you want to serve it like the picture above, on a little soccas (chickpea pancakes) with a kale and feta cheese, the recipe is also below. For really great socca make sure you make the super simple batter at least 1 hour before making them so the flour has time to hydrate.
5-6 cloves garlic
3 large carrots, cut into pieces
1/2 cup olive oil
1 can chickpeas
Peel the garlic and gently simmer it in a small pot with the olive oil. You want to both infuse the oil and soften the garlic. It's ready when the garlic is slightly golden but be careful not to burn it. A low, slow simmer is best. Set aside to cool.
Rinse the chickpeas. Boil the carrots and the can of chickpeas until everything is super soft and falling apart. Reserve 3/4 cups of the cooking water.
Puree the garlic, chickpeas, cooking water, and carrots until everything is super smooth. Then add the oil bit by bit with the machine running. You may need a bit more oil to make it smooth. Salt to taste.
SOCCA (CHICKPEA PANCAKES)
INGREDIENTS1 cup chickpea flour
1 cup water
2 Tablespoons olive oil
½ teaspoon sea salt
Mix all the ingredients above with a whisk in a medium bowl.
Let the batter sit for at least 1 hour in your fridge before making the pancakes so the flour has time to hydrate.
Cook the batter like you would a pancake, except using olive oil instead of butter to cook them.
You can make socca any size you like.
In the picture above I massaged the kale with lemon juice and olive oil, and then topped everything with feta cheese. Goat cheese or ricotta salata work here as well.