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.
And are legumes ok for the Paleo Diet? Chris Kresser says yes!
Herb Gluten Free Flatbread with Cooked Garbanzo Beans
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.)
¼ cup water
1 tablespoon olive oil
1 teaspoon Italian herb blend
½ teaspoon Herbamare
- Place 12 inch cast iron skillet inside the oven, then turn the oven on to 500°F.
- Set the timer for 20 minutes.
- Meanwhile puree all of the ingredients in the blender or food processor.
- When the timer goes off, 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 20 minutes.
- Serve alone or add pizza toppings and return to the oven for a few minutes more.
- 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 flaky to come out in one piece.