At babas on meeting, a Charleston favorite near Upper King Street, one of the dishes that flies off plates during aperitivo hour is the chickpea farinata, a crispy and savory bread made with chickpea flour that serves as the perfect vessel for dipping in ricotta, hummus, or any other sharable dips.
1 cup chickpea flour
2 cups warm water
8 tablespoons extra virgin olive oil
1 bunch fresh rosemary
1 teaspoon flaky sea salt
- Place the water, olive oil, and salt in a blender or food processor. Turn to low and mix until incorporated.
- Slowly incorporate the chickpea flour and increase speed until fully combined.
- Let rest for 10 minutes.
- Preheat oven to 425 degrees with a sheet pan inside. Once sheet pan is heated, drizzle with olive oil. Place sheet pan in oven for an additional minute.
- Evenly distribute rosemary leaves in pan with the heated olive oil. Pour batter over top of the rosemary leaves.
- Bake for 10 minutes or until lightly browned and crispy. Remove and cool.
- Slice into 2-inch-by-1-inch pieces and pile onto a plate. Sprinkle with flaky sea salt.
Recipe ByBabas on Meeting in Charleston