For the socca bread, put the gram flour in a large bowl. Add the salt and olive oil, then gradually pour in enough water (approximately 500ml/18fl oz) to make a batter with the consistency of double cream. Leave to stand for 1 hour. Heat a glug of oil in a frying pan. Pour in a little of the batter to make a layer around 5mm/¼in thick. Cook for 1–2 minutes, flip over and cook for another 2 minutes. Set aside and keep warm. Repeat until all the batter has been used up.
Heat some oil in a a frying pan and fry he mushrooms until soft. Add the chilli, spring onion, garlic and shallot to the pan and fry until softened. Mix with the deep-fried chickpeas. Season with salt and pepper.
For the hummus, place all of the ingredients in a food processor and blitz until smooth. Season with salt and pepper.
To serve, spread the hummus on the socca bread and top with the mushroom and chickpea mixture.