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Spring into Socca Flatbread


  • Baking sheet (9x12 or larger)
  • Parchment paper OR Silpat
  • Mixing bowl
  • Whisk
  • Flat wooden cutting or serving board



  • 1 cup + 1 tsp garbanzo flour
  • 1 cup water
  • 2 cloves garlic, minced
  • 1 tbsp fresh basil, chopped OR 1 tsp dried basil
  • 1 tbsp fresh oregano OR 1 tsp dried oregano
  • 1 pinch sea salt
  • black pepper to taste
  • olive or avocado oil to lightly grease the baking pan


  • 1/2 cup hummus
  • 1 handful of arugula can sub other greens of choice
  • 1/2 cup sliced radishes watermelon, purple daikon, French or breakfast radish are great, or any other radish of choice
  • 1/2 zucchini, sliced thin
  • 1/4 yellow bell pepper cut into bite-sized pieces


  • Preheat oven to 375
  • Line a baking sheet with parchment paper or use a Silpat (silicon mat). If using a Silpat, rub about 1/4 tbs oil on top of the mat to avoid sticking.
  • Put garbanzo flour into a mixing bowl and add the water to it, mixing with a whisk until well-blended and smooth.
  • Stir in garlic, basil, oregano, salt and pepper and pour onto the prepared baking sheet, spreading mixture to cover about 9X12 as evenly as possible.
  • Bake for 15 minutes, monitoring after 10 minutes. You want to see the flatbread start to crack a little, then remove from the oven.
  • Allow to cool, remove from pan onto flat wooden board and top with hummus and other toppings.


*Feel free to experiment with your favorite salad veggies, this flatbread is a great savory base for all kinds of vegetables. 
Enjoy immediately. 
One flatbread can serve two as a main course.