hummus pancake with mediterranean spice mix

Ingredients

• Servings: 6
• 2 teaspoons ground cumin, divided
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 2 cups canned chickpeas (garbanzo beans), drained with liquid reserved
• 1/2 cup tahini
• 1 egg
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 tablespoon minced garlic
• salt and ground black pepper to taste
• 1/2 cup whole wheat flour, or as needed
• 1 tablespoon olive oil, divided, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• place a large skillet or griddle over medium-high heat. preheat oven to 200 degrees f (95 degrees c).
• combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
• blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
• drop a little water the skillet; if it dances on the surface, the skillet is ready. add about 1 teaspoon olive oil to skillet. drop batter by large spoonfuls the griddle, forming 3- to 4-inch circles, and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. repeat with remaining batter, greasing pan as needed with remaining olive oil.
• sprinkle pancakes with cumin mixture and salt.