Socca + white bean and caramelized onions dip (gf, df, v)

Socca (or also called farinata, torta di ceci, or cecina)  is great for everyone who tries to avoid gluten or wheat. There are many ways how to make socca and how to season it. I like it with fresh herbs. It originates in Genoa and became e typical food of the Ligurian sea coast. Depending on the location, different herbs or spices are used to season this chickpea flatbread. To complement it, I made a white bean dip with caramelized onions and more herbs. It's similar to hummus but a little bit creamier. 

Beans are always a great way to load up your diet with more fiber and plant-based protein. Fresh herbs add vitamins and minerals, like Vitamin C. Parsley is an excellent source for vitamin c.  

Socca with white bean and caramelized onion dip 

1 cup chickpea flour

1 cup water

1 tsp salt and pepper

1 bunch fresh parsley

1 small bunch fresh basil

1 tbsp extra virgin olive oil


1 can white beans

1 tbsp tahini

3 gloves garlic, minced

1 pinch of cumin

salt + pepper

splash of hot water


1 small bunch fresh mint

1 small bunch fresh parsley

1 big yellow onion

3 garlic cloves

extra virgin olive oil


1 tsp honey

chop parsley and basil, whisk together the chickpea flour, water, olive oil, and salt in a bowl

Let rest for 30 minutes 

Preheat oven to 200C/400F

Pour batter into a baking dish (aligned with parchment paper) or an iron skillet 

Bake for 20minutes or until slightly golden 


for the bean dip, combine all ingredients into a food processor and blend until smooth

for the caramelised onions, cut onion into rings

sautéed onions and garlic over medium high heat in some olive oil

when golden brown, add honey, salt, chopped mint and parsley and cook for another couple minutes