We have been buying and eating hummus frequently lately. So I decided I should make it myself, by soaking and cooking dry garbanzo beans, which is so much cheaper. But before I could make hummus I had a thought: “Can you make socca with cooked garbanzo beans?” I know, I know, I have a history of using cooked beans as opposed to bean flour I think they’re so much easier to digest, and I love the texture cooked beans create in baking. But you really can’t call this socca, because it’s very different.
After three tries I achieved the bread above. Which is amazing. It’s buttery (don’t ask me why) and flakey and oh-so-good. I tried to fiddle with it some more, but I came back to this version again. It’s the best. It tastes great alone, with olive oil and more herbs sprinkled on top, and it also makes a great pizza crust. We’ve had it as a pizza twice now. Yum yum.
If you use egg substitute, please let us know how it works out. And you can always use a socca recipe (which is egg-free), like in my friend Amy’s cookbook. I tried to make mine egg-free, but have not been successful yet.
Herb Gluten Free Flatbread with Cooked Garbanzo Beans
Add to blender or food processor:
2 cups cooked garbanzo beans at room temperature (If they are cold from the fridge put them in a pot of hot water for a few minutes, then strain.)
1/4 cup water
1 tbsp olive oil (cold pressed, extra virgin is best)
1 tsp Italian herb blend
1/2 tsp Herbamare (or sub sea salt)
Puree until very smooth.
Place 12″ cast iron skillet inside the oven.
Turn the oven on to 500 degrees.
Set the timer for 15 to 20 minutes.
After 15 to 20 minutes, carefully remove the cast iron skillet from the oven.
Add a tablespoon of olive oil to the skillet. (Make sure there isn’t any water on the measuring spoon, because water will splatter and could burn you.)
Scoop your batter into the skillet and carefully spread it out with a silicone spatula. (I do this with an oven mitt on, so I don’t accidentally burn myself.)
Bake for about 15 minutes.
Serve alone or add pizza toppings and return to the oven for a few minutes more.
UPDATE: Slice into 4 or 6 pieces with a pizza wheel while it is still in the pan, and remove each piece one at a time. It’s too flakey to come out in one piece.