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Socca with Butternut Hummus
Ingredients
  • For the socca:
  • 1½ cups chickpea flour
  • 2 cups water
  • 1 clove garlic, minced
  • ½ teaspoon baking powder
  • 1½ teaspoons tapioca flour
  • ¼ teaspoons black pepper
  • 1 teaspoon turmeric powder
  • For the butternut hummus:
  • 1 15 oz can of chickpeas, drained
  • 1 large butternut squash, roasted and skin removed
  • 3 cloves garlic, peeled and chopped
  • 1 Tablespoon olive oil(optional)
  • 2 teaspoons salt (or to taste)
  • 2 teaspoons cumin, ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne (optional)
  • juice of 1 lemon
  • For garnish:
  • 4 oz. Kite Hill almond cheese
  • 2 oz. organic edible marigolds
  • 1 small head frisee
  • black pepper
Steps
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