Cumin pancake with houmous recipe
Go beyond cucumber and carrot sticks and try making easy cumin pancakes to dip in speedy homemade houmous. Fried until golden and crisp, these simple pancakes make a delicious healthy snack. See method
For the cumin pancake
- 50g plain flour
- 1 small egg
- 150ml 2% milk
- 1 tbsp cumin seeds, lightly crushed
- 25ml sunflower oil
For the houmous
- 200g canned chickpeas, drained
- 50g tahini
- juice of ½ lemon
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 20ml extra-virgin olive oil
- pinch of paprika, to garnish
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
of the reference intake
- 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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