Crispy Socca Flatbread with Whipped White Bean and Roasted Garlic Spread

Ingredients

• 1.5 cups chickpea flour (besan)
• 1.5 cups cups water
• 5 tbsp tbsp avocado oil
• 1 tsp tsp salt
• 1 tsp tsp ground cumin
• 1.5 cups canned white beans (cannellini), drained
• 2 garlic heads, roasted
• 2 tbsp tbsp lemon juice
• 3 tbsp tbsp olive oil
• 2 cups cherry tomatoes
• 1 tbsp tbsp fresh rosemary, chopped
• 1 tbsp tbsp fresh thyme leaves
• 1/2 tsp tsp crushed red chili flakes(optional)
• 2 cups cups arugula(optional)

Instructions

1. 1

   Whisk the chickpea flour with the water, 2 tablespoons avocado oil, salt, and cumin; rest the batter 20 minutes.

2. 2

   Meanwhile, roast the garlic heads wrapped in foil at 400°F for 25 minutes until deeply golden and soft.

3. 3

   Squeeze the roasted garlic cloves into a food processor with the white beans, lemon juice, olive oil, and salt; blend until completely smooth and whipped.

4. 4

   Sear the cherry tomatoes in 1 tablespoon avocado oil over high heat until blistered and bursting; season with chili flakes and thyme.

5. 5

   Heat 1 tablespoon avocado oil in a 10-inch cast-iron skillet until shimmering; pour in a quarter of the batter and cook 3-4 minutes until crisp and lacy, then flip and crisp 2 minutes more. Repeat for 4 flatbreads.

6. 6

   Spread each hot flatbread thickly with the whipped white bean spread, top with blistered tomatoes, arugula, and rosemary, and cut into wedges to serve.