Chickpea Blini

Socca Blini 

1 cup chickpea flour
1 cup water
2 tablespoons olive oil
1/4 teaspoon kosher salt
Grinding of black pepper
3 tablespoons olive oil, additional

Place the flour into a small mixing bowl and stir with a fork to break up any lumps. Make a well. Whisk in 1/2 cup water to form a smooth, thick paste. Add another 1/2 cup water and 2 tablespoons olive oil, the salt and pepper. Stir until very smooth.

In a large nonstick skillet, heat remaining 3 tablespoons oil when it begins to bubble, add tablespoonfuls of batter to make little pancakes. When the batter has set, turn over and cook for 30 seconds, or until golden.

Remove to platter. Top each with about a teaspoon of tapenade "caviar" or salmon. Serve warm or at room temperature. Makes about 24 blini.