Prepare the houmous 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 tin 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 houmous from the fridge and garnish with the whole chickpeas and a pinch of paprika. Cut the pancakes into triangles and serve alongside the houmous.
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