Cumin pancake with hummus recipe

150 ratingsRate
  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 310 calories / serving
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Prepare the hummus by combining the chickpeas, saving 1 tbsp for the garnish, with the tahini, lemon juice, garlic, ground cumin, extra-virgin olive oil and seasoning. Pulse until smooth then adjust the seasoning if necessary. Scrape into a serving bowl, cover and chill.

Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.

Fold the cumin seeds into the batter. Add teaspoons of the sunflower oil to a small frying pan and heat over a medium heat. Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.

Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.

When ready to serve, lay the pancakes back in a dry, clean frying pan set over a low heat. Cook until they are golden brown and blistered on one side.

Remove the hummus from the fridge and garnish with the whole chickpeas and a pinch of paprika. Cut the pancakes into triangles and serve alongside the hummus.

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  • Ingredients

  • For the cumin pancake

  • 50g plain flour
  • 1 small egg
  • 150ml 2% milk
  • 1tbsp cumin seeds, lightly crushed
  • 25ml sunflower oil
  • For the hummus

  • 200g canned chickpeas, drained
  • 50g tahini
  • juice of ½ lemon
  • 2 cloves garlic, minced
  • 1tsp ground cumin
  • 20ml extra-virgin olive oil
  • salt
  • pepper
  • pinch of paprika, to garnish
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  • Calories
    310
    16%
  • Sugar
    2g
    2%
  • Fat
    22g
    31%
  • Saturates
    3g
    15%
  • Salt
    1.6g
    27%
of an adult's Reference Intake daily amount.
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