Cumin pancake with houmous recipe

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  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 263 calories / serving
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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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  • Ingredients

  • For the cumin pancake

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

  • 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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  • Energy 1100kj 263kcal 13%
  • Fat 17g 25%
  • Saturates 3g 14%
  • Sugars 2g 3%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 20.1g Protein 10.8g Fibre 4.5g


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